You may also like
Categories:Viewed: 7 - Published at: 9 years ago
Ingredients
- 1 bunch watercress, coarsely chopped (some set aside for garnish)
- 1 None onion, peeled and finely diced
- 2 cloves garlic, peeled and finely diced
- 500 g courgettes, cut into large pieces
- 3 None potatoes, peeled and chopped into large pieces
- 4 tbsp oil
- 1 litre vegetable stock
- 8 None very thin slices of ciabatta bread
- 5 tbsp wine vinegar
- 4 None eggs
- None None lemon juice
Method
- Heat 2 tbsp oil. Cook onion, garlic, zucchini and potatoes for 3-4 mins. Add stock, cover and simmer for 15 mins. Add chopped watercress and bring to a boil. Puree then season to taste. Add lemon juice, to taste.
- Meanwhile, for the ciabatta toasts, heat remaining oil in a large nonstick pan and fry bread until golden brown on both sides. Drain on paper towels.
- For poached eggs, bring 4 cups water to a boil in a wide, shallow pan. Season with salt and vinegar. Stir vigorously to create a whirlpool. Gently slide eggs into whirlpool and cook over low heat for 4 mins, stirring occasionally.
- Serve soup with ciabatta toasts and poached eggs. Garnish with reserved watercress.
