Zucchini, Spinach and Mint Soup with Goats Cheese Croutes

Heat the oil in a large saucepan and add the onion, garlic, potatoes and ½ cup of the stock. Season with salt and freshly ground pepper, cover and cook until soft but not coloured. Add the remaining stock and the tomato and cook for 15 minutes before adding the zucchini. Simmer for another 5 minutes. Add the spinach and stir to wilt, about 1 minute. Adding the spinach at the last minute means the soup will maintain a lovely green colour.

Ladle half the soup into a food processor; add all the mint and purée. Return to the saucepan, stirring to combine. This gives the soup a rough texture but it can all be puréed if desired. Stir in lemon juice and season.

To serve: Gently heat the soup if necessary and pour into warm bowls. Garnish with a spoonful of crème fraîche. Spread warm grilled bread with goat’s cheese, a drizzle of olive oil and a grind of pepper. Serve alongside.