Zucchini And Watercress Soup With Poached Egg

• 1 bunch watercress coarsely chopped, some set aside for garnish
• 1 onion peeled and finely diced
• 2 cloves garlic peeled and finely diced
• 4 cups courgettes cut into large pieces
• 3 potatoes peeled and chopped into large pieces
• 4 tablespoons oil
• 4 1/4 cups vegetable stock
• 8 ciabatta bread very thin slices of
• 5 tablespoons wine vinegar
• 4 eggs
• 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 very thin, wine vinegar, eggs, lemon juice

Taken from www.yummly.com/recipe/Zucchini-and-Watercress-Soup-with-Poached-Egg-1405248 (may not work)