- 1 onion
- 2 garlic cloves
- 1 large potato
- 1 vegetable stock cube
- 2 shallots
- 100g rocket
- A handful of mint, leaves only
- 1 lemon
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 750ml boiling water
- 1.
Peel and finely chop the onion. Peel the garlic cloves and finely chop or grate them.
- 2.
Pour 1 tbsp oil into a pan and warm to a medium heat. Slide in the chopped onion and garlic. Sprinkle in a pinch of salt and pepper. Fry for 3-4 mins, stirring occasionally, till slightly softened.
- 3.
While the onion fries, peel the potato and chop it into small dice.
- 4.
Slide the potato into the pan. Pour in 750ml boiling water and crumble in the stock cube. Bring to the boil, then reduce to a simmer and cook for 15 mins, till the potato is tender.
- 5.
Meanwhile, peel the shallots and thinly slice them. Pour 1 tbsp oil into a frying pan and warm to a medium-high heat. Slide in the shallots and add a pinch of salt. Fry for 2-3 mins, stirring frequently, till golden and crisp. Slide onto a plate lined with kitchen paper and set aside.
- 6.
Tumble the rocket and mint leaves into the soup. Squeeze in the juice from half of the lemon. Cook for a further 1 min. Use a hand blender to whiz the soup till smooth or ladle the soup into a blender and blitz (in batches if necessary).
- 7.
Ladle the soup into deep bowls and scatter over the crispy shallots. Serve with wedges of the remaining lemon on the side.