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