Rocket & Courgette Soup with Goat’s Cheese Croutons Recipe

In a large pot, heat some olive oil and sauté the onion and garlic until softened.

Add the courgettes and cook for a few minutes until tender.

Stir in the fresh rocket and vegetable broth, and bring to a boil.

Reduce the heat and let the soup simmer for about 15 minutes.

Using an immersion blender or a regular blender, puree the soup until smooth.

Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.

Preheat the oven to 180°C (350°F).

Place the slices of bread on a baking sheet and drizzle with olive oil. Toast in the oven until crispy.

Remove the bread from the oven and top each slice with a slice of goat’s cheese.

Return to the oven and bake until the cheese is melted and golden.

Ladle the soup into bowls and serve with the goat’s cheese croutons on top.