Quick recipe finder Creamy rocket, lettuce and mint soup with garlic croûtons

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 1

Dietary

Vegetarian

By Lesley Waters From Ready Steady Cook

Ingredients

• 2 tbsp olive oil
• 4 spring onions, chopped
• 200ml/7fl oz white wine
• 200ml/7fl oz vegetable stock
• 85g/3oz rocket leaves, plus extra for garnish
• 1 head Little Gem lettuce, chopped
• 3 tbsp double cream
• salt and freshly ground black pepper
• 1 slice white bread
• 1 garlic clove, crushed
• 2 chopped fresh mint leaves, to serve

Method

1. Preheat the grill to high.

2. Heat one tablespoon of the oil in a pan and gently fry the spring onions for 2-3 minutes, or until softened. Add the wine and simmer for 5-6 minutes, or until the liquid has reduced by half.

3. Stir in the stock, bring to the boil and add the rocket and lettuce. Reduce the heat and simmer for 3-4 minutes, stir in the cream and season, to taste, with salt and freshly ground black pepper. Blend until smooth with a stick blender.

4. Drizzle the remaining oil over the slice of bread, scatter the garlic over and toast under the grill until golden-brown and crisp.

5. To serve, return the soup to the pan to warm through if needed, then ladle into a serving bowl and serve with the garlic crouton. Garnish with rocket leaves and chopped mint leaves.