I pulled up all the rocket left in my growing tub yesterday. It was getting a bit woody and too peppery to eat raw. So I was excited to use it all up in a soup recipe from my new favourite cookbook, GI Meals Made Easy.
The soup also uses finely chopped onion, courgette, new potatoes, and garlic, shown here from right to left. After some sauteing and sweating, and stock added, the soup is blended with the wonderful invention of the handheld immersion blender. Ant did this part because I am notoriously messy with the blender.
The addition of some goat's cheese topped off the lovely light green soup.
Rocket and Goat's Cheese Soup
1 T olive oil
10 g butter
1 leek, sliced
1 medium or large courgette, sliced
2 cloves garlic, crushed
3 new potatoes, diced
600 ml vegetable stock
100 g rocket
75g firm goat's cheese
Heat the oil and butter and saute the leek, courgette, garlic, and potato over high heat for 1-2 minutes. Then reduce heat, cover, and allow to sweat for 8-10 minutes, stirring occasionally.
Pour in the stock and bring to the boil. Simmer for 10 minutes. Add rocket and simmer for 5 minutes. Blend the soup.
Crumble in goat's cheese when serving.