Method

• Heat oil to a medium/low heat in a large soup pot
• Add in the garlic, onion, and salt and stir, cooking out until transparent and sweet
• Add in the potatoes and 3 cups of the stock
• Keep the heat on medium and cook until potatoes are soft
• While the potatoes cook, add the bag of rocket and remaining cup of stock into a food processor or blender and pulse until the rocket is bright and chopped into small pieces
• If you don’t have a blender, you can chop it finely using a large knife
• Once the potatoes are cooked, remove from the heat and add in the rocket and remaining stock
• Using a potato masher, mash the potatoes until they are mostly broken up with only some small pieces in the soup
• Do not blend, or over mash the soup
• If you over work the potatoes, they can become gluey
• Taste and season to your liking
• I find this soup takes a lot of salt and a little pepper
• Top with the chili flakes, thyme leaves and sliced parsley
• Do not skip this part
• This soup needs the fresh herbs for brightness
• If you don’t have parsley and thyme, you can replace with any herbs on hand, or a squeeze of fresh lemon
• Enjoy!