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This is the Ultimate Quick, Gluten Free & Light Summer Soup Serves 4

Ingredients:

1 Onion Diced

2Cloves Garlic Crushed

2 Sprigs of Fresh Time

2-3 Courgettes Diced

100g of Rocket

2 Potatoes Peeled & Diced

1 Litre Vegetable Stock

Knob of Butter

100ml Cream

50g Goats Cheese

Fresh Ground Pepper

Table Spoon of Homemade Pesto

Method:

In a pot using the butter sweat the diced onion, garlic and fresh thyme for 2-3 minutes on medium heat.

Add the diced Courgettes with the potatoes. Season with pepper. Add warm stock and cook with lid on for 8 minutes on medium simmering heat stirring occasionally.

Add Rocket leaves and cook for further 1-2 minutes. Blend the soup. Then add the cream.

Serve in a bowl, add a few nibs of the goat’s cheese and a drizzle of pesto.

Brian’s Tips

Also great with diced cold cucumber instead of the pesto