1 tbsp butter
4 garlic cloves, crushed
2 white onions, chopped
2 courgettes, chopped
2 medium potatoes, chopped
Sea salt and black pepper
1.2 litres chicken stock
4 slices sourdough bread
8 slices goat’s cheese
Optional topping for the soup: broccoli sprouts and extra-virgin olive oil to serve
Add the butter to a medium heated saucepan, then add the onions, potatoes and garlic and sauté for 4 minutes.
Add the courgettes and sauté for a further minute.
Add the stock, salt and pepper and bring to a boil.
Reduce the heat and simmer for 10 minutes.
Add the rocket and simmer for a further 5 minutes.
Blend with a hand blender and serve with crusty toasted bread topped with goat’s cheese.
Optional: top the soup with broccoli sprouts and extra-virgin olive oil.