Name: Rocket & courgette soup with goat's cheese croutons
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 1 onion finely diced; 1 tsp olive oil or knob of butter; 1 medium potato finely diced; 4 courgettes grated or chopped; 100g rocket roughly chopped; 850ml vegetable stock; 8 thin slices baguettes; 150g pack soft goat's cheese

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Rocket & courgette soup with goat's cheese croutons

Rocket & courgette soup with goat's cheese croutons

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 3.5 out of 5.17 ratingsRate

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This seasonal soup is packed full of goodness, and every spoonful will bring you a taste of spring

Freezable (Can be frozen without croutons)

Vegetarian

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Alternatives

Complete the dish

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Apple, pear & cherry compote

A star rating of 5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

1 onion

finely diced
1 tsp olive oil

or knob of butter
1 medium potato

finely diced
4 courgettes

grated or chopped
100g rocket

roughly chopped
850ml vegetable stock
8 thin slices baguettes
150g pack soft goat's cheese

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Nutrition: per serving

kcal233
fat9g
saturates4g
carbs28g
sugars7g
fibre4g
protein12g
salt1.36g

low

Method

step 1

Cook the onion gently in the olive oil or butter for 5-10 mins, until soft. Add the potato and cook for 5 mins, then add the courgettes, rocket, stock and plenty of seasoning. Bring to a simmer and cook for 5 mins, until the courgettes feel soft. Whizz the soup in a blender, or use a hand blender, until smooth. Return to the pan and keep warm.
step 2

Toast the baguette slices, spread each with a little goat’s cheese, then grill if you like, or serve as it is with the soup.

Recipe from Good Food magazine, May 2010

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A star rating of 3.5 out of 5.17 ratings

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