Organic Rocket Soup

Delicious served hot or cold, this simple soup turns peppery rocket into a main ingredient. You can use either chicken or vegetable stock, so it’s ideal for vegetarians, and you can add further texture with toasted croutons on top. Cut a day-old loaf into even-sized cubes then sauté on the hob with a generous amount of melted butter.


1 onion finely chopped 

3 garlic cloves, sliced 

1 leek, washed and finely chopped 

250g/9oz fresh wild organic rocket, (wash well) 

475ml/17fl oz chicken or vegetable stock 

Salt and pepper 

3 tbsp milk or single cream

Serves 4


  1. Gently fry the onion, garlic and leek until tender, but not browned
  2. Add two-thirds of the rocket, reserving the rest for a garnish and sir well
  3. Add the stock and simmer for 15 minutes Check the seasoning
  4. Finely chop the remaining rocket leaves for garnish
  5. Using an electric hand blender, blend the soup until smooth Add the milk and blend again until frothy
  6. To serve, sprinkle with the chopped rocket
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