Rocket Soup with Parmesan

Ingredients

 * 2 tablespoons quality olive oil
 * 2 cloves garlic, crashed
 * 250 g (8 oz) potato, diced
 * 175 g (6 oz) arugula, chopped
 * 1.2 liters (2 pints) vegetable stock
 * salt and pepper to taste
 * 4 tablespoons freshly grated
 * Parmesan cheese
 * 1/4 teaspoon dried crushed chilies

Directions

 * 1) Heat the olive oil in a large pan. Add the garlic and cook for 1 minute.
 * 2) Add the Potato and stir until coated in oil. Add the rocket, reserving a few leaves for garnish. Stir and cook for 2–3 minutes.
 * 3) Heat the stock and add to the rocket mixture. Season with salt and pepper, cover and simmer for 20 minutes.
 * 4) Ladle into soup bowls and sprinkle with Parmesan, and dried chilies. Garnish with rocket leaves to serve.