Rocket and courgette soup

INGREDIENTS

1 tbsp butter

4 garlic cloves, crushed

2 white onions, chopped

2 courgettes, chopped

180g rocket

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

METHOD

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.