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Rocket & courgette soup with goat's cheese croutons

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

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 233
  • Carbohydrates 28
  • Saturated Fat 4
  • Sugar 7
  • Protein 12
  • Fat 9
  • Fibre 4
  • Salt 1.36

Nutrition per serving

  • Calories 233
  • Carbohydrates 28
  • Saturated Fat 4
  • Sugar 7
  • Protein 12
  • Fat 9
  • Fibre 4
  • Salt 1.36

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

Method

  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.

  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.

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