Recipes :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

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

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.

Per serving

233 kcalories, protein 12g, carbohydrate 28g, fat 9 g, saturated fat 4g, fibre 4g, sugar 7g, salt 1,36 g