Rocket Soup with Parmesan

Rocket is a salad leaf with a superb pungent, peppery taste.
Substitute watercress, if you can't obtain it.

Ingredients:
2 tablespoons olive oil
2 cloves garlic, peeled and crushed
8 oz potato, peeled and diced
6 oz rocket; chopped
2 pints vegetable stock
salt and pepper to taste
4 tablespoons freshly grated Parmesan cheese
1/4 teaspoon dried crushed chilies

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