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Watercress & mint soup with goat's cheese crostini
- 3 tbsp butter
- 1 large onion , peeled and diced
- 1 large potato , peeled and diced
- 1l vegetable stock
- 250g watercress , roughly chopped, woody stems removed
- 15g mint , leaves only
- 6 slices baguette , toasted
- olive oil
- 50g firm goat's cheese , sliced
- orange zest , to decorate (optional)
Directions:View on BBC Good Food
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