Zucchini And Watercress Soup With Poached Egg

• 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

1. 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.
2. 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.
3. 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.
4. Serve soup with ciabatta toasts and poached eggs. Garnish with reserved watercress.

onion, garlic, potatoes, oil, vegetable stock, bread, wine vinegar, eggs, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/24527 (may not work)