1 liter vegetable stock
1 small zucchini
80 gr. arugula
sn. sea salt
3 cherry tomatoes
3 small balls of mozzarella
Provencal herbs
olive oil
few leaves of arugula

1. Bring the vegetable stock to the boil and add the zucchini.
Let it cook for 20 minutes and mix with the arugula.
2. Preheat the oven to 200°C.
3. Place the tomatoes in a bowl with olive oil and rovencal. spices and bake for 10 minutes.
4. Finish the soup with mozzarella balls, tomatoes and a sprig of arugula.