Recipes: Watercress & mint soup with goat's cheese crostini

A fresh spring soup that makes an ideal light lunch or starter to your weekend lunch

Ingredients

3 tbsp butter
1 large onion , peeled and diced
1 large potato , peeled and diced
1l vegetable stock
250g watercress , roughly chopped, woody stems removed
15g mint , leaves only
6 slices baguette , toasted
olive oil
50g firm goat's cheese , sliced

1. Heat the butter in a pan and add the onion with some seasoning. Cook for 10 minutes then add the potato and stock and bring to the boil. Turn the heat down and simmer for 10 minutes. Add the watercress and simmer for 2 minutes then add the mint and blend in a food processor.
2. To make the crostini, brush the bread with oil and top with a slice of cheese. Pour the soup into bowls and top with a crostini, sprinkled with orange zest if using.

NUTRITION PER SERVING:

273 kcalories, protein 10.9g, carbohydrate 24.3g, fat 15.4 g, saturated fat 5.5g, fibre 2g, salt 14.87 g 

orange zest , to decorate (optional) 

source: bbcgoodfood.com