Rocket & Courgette Soup With Goat's Cheese Croutons
Today's recipe features a delightful courgette and rocket soup served with a delicious goat's cheese crostini. A flavorsome combination of finely diced onion, potato, and courgettes creates a nourishing base, enriched with fragrant vegetable stock. Topped with creamy goat's cheese on crispy baguette slices, this dish is a wonderful blend of textures and flavors that will surely satisfy your tastebuds.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 233 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.36 milligram of sodium
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