Ingredients

• 1 tbsp olive oil
• ¼ onion
• chopped
• 1 garlic clove
• chopped
• 125g/4½oz spinach
• 200ml/7fl oz hot vegetable stock
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 thin slices baguette
• 50g/1¾oz goats' cheese
• cut in half
• 1 tbsp double cream
• to serve

Directions

• For the soup
• heat the olive oil in a small saucepan over a medium heat and cook the onion for 5 minutes
• or until softened but not coloured. Add the garlic and cook for one minute.
• Add the spinach and vegetable stock to the pan and season well with salt and freshly ground black pepper. Simmer for 3-4 minutes
• then blend with a hand blender until smooth.
• For the croûtons
• preheat the grill to medium. Drizzle the oil over the baguette slices and top with the goats' cheese.
• Place the baguette slices under the grill for five minutes
• or until bubbling and golden-brown.
• To serve
• pour the soup into a bowl
• swirl in the double cream and top with the goats' cheese croûtons.