2 tablespoons olive oil
small knob of butter
1 onion, thinly sliced
2 zucchini, sliced
2 cloves garlic, crushed
1 teaspoon ground cumin
200 grams potato, peeled and diced
3 cups vegetable or chicken stock
300 grams frozen minted peas
100 grams rocket leaves, well chopped
2 tablespoons cream, optional
sea salt and freshly ground pepper
2 tablespoons each pumpkin, sunflower and sesame seeds, toasted
Heat the oil and butter in a large saucepan and cook the onion, zucchini, garlic, cumin and potato with a good pinch of salt for 10 minutes, stirring often. Add the stock and simmer for 20 minutes until the potato is falling apart.
Add the peas and simmer for 5 minutes then add the rocket and turn until it’s all wilted down.
Roughly mash some of the soup using an immersion blender or even a potato masher.
Reheat and stir in the cream before serving.
To serve: Ladle into shallow bowls and top each with a softly poached egg and a sprinkling of toasted seeds.