• 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


  • 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

Goes well with


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