Zucchini And Watercress Soup With Poached Egg - cooking recipe

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

Preparation

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.