Apple, pear & cherry compote
Great as an easy dessert for Sunday lunch, then use for breakfasts and midweek puds
Rocket & courgette soup with goat's cheese croutons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 onionfinely diced
- 1 tsp olive oilor knob of butter
- 1 medium potatofinely diced
- 4 courgettesgrated or chopped
- 100g rocketroughly chopped
- 850ml vegetable stock
- 8 thin slices baguettes
- 150g pack soft goat's cheese
Nutrition: per serving
- kcal233
- fat9g
- saturates4g
- carbs28g
- sugars7g
- fibre4g
- protein12g
- salt1.36glow
Method
step 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.
step 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.
