Courgette, Pea and Mint Soup with Goat’s Cheese Toasts from The Vegetarian Kitchen by Prue Leith and

Ingredients

• 260 g frozen petits pois
• 4 garlic cloves, crushed
• 4 slices of bread (sourdough is ideal)
• 1 litre vegetable stock
• 200 g soft or crumbly goat’s cheese
• 2 tsp olive oil
• a small handful of fresh mint, leaves finely chopped
• 2 tbsp vegetable oil
• 300 g courgette, thinly sliced (about 1½ medium courgettes)
• salt and black pepper to season