• 1 onion , finely diced
  • 1tsp olive oil
  • 1 medium potato , finely diced
  • 4 courgettes , grated or chopped
  • 100g rocket , roughly chopped
  • 850ml vegetable stock
  • As an afterthought I chucked in a couple handfuls of peas, because I like them, after it had been blended. GOOD CHOICE.
  • As an optional side:
  • 8 thin slices of baguette (toasted, spread with:)
  • 150g pack soft goat's cheese

I’m trying lots of new foodstuffs at the moment because I’ve started properly using the Paprika recipe app – it’s really ace, includes a timer, loads of categorising options, recipe imports/clippings from any web page, sharing facilities, AND the best function of all – auto scaling for ingredients, recipe for 4 but just cooking for one? Just click 1/4 and it does all of the maths in one go. AMAZE. Anyway, totally not being paid to advertise them, just really happy with how it’s changing my cooking habits. This is a new lunch I’m eating at the moment, which is a very slight adaptation of this recipe.

Rocket & courgette soup 

Prep Time: 15 mins  Cook Time: 25 mins  Servings: 4 (bollocks is it, I reckon at least 6, going on the Covent Garden soup portion size of 300g per person)

Nutritional Info: 101 kcal without the goats cheese baguette. With the baguette bits 233 kcal, protein 12g, carbohydrate 28g, fat 9 g, saturated fat 4g, fibre 4g, sugar 7g, salt 1.36 g

Ingredients:

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WHAT TO DO:
Chop/grate all the things
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Cook the onion gently in the olive oil for 5-10 mins, until soft. 
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Add the potato and cook for 5 mins

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Then add the courgettes, rocket, stock, simmer for 5 minutes until the courgette is soft.  (I had to split it into two saucepans for this bit, it makes LOTS)

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Hand blend the soup taking care not to take your arm off with scalding green noms, and season lots (plenty of salt, if you make your stock quite weak)
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Return to the pan and keep warm, chuck in a couple handfuls of aforementioned peas.

Nom nom.