Ingredients

Steps

• Heat oil in a saucepan and sauté the onion and potato until softened.
• Add salt, pepper, garlic, bay leaf, and thyme, then stir for 2 minutes.
• Pour in 428ml of stock and bring to a boil.
• Reduce heat, add the rocket, and simmer gently for 15 minutes.
• Transfer the mixture to a blender and process until smooth.
• Return the soup to the pan and warm through.
• Blend olive oil, garlic, seasoning, and rocket in a processor to make pesto.
• Ladle soup into a bowl and drizzle with the prepared pesto.