• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Boil 600ml water (double for 4p) in a pot (or your kettle). 
• Halve, peel and chop the onion into small pieces.
• Chop the potato into small cubes (peeling optional). 
• Run a peeler lengthways along the courgette to create thin ribbons (3 per person). Cut the remaining courgette into cubes.

• Place a pan over medium heat (without oil). 
• Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. Remove from pan and keep aside. 
• Place a medium pot over medium heat with a drizzle of oil.
• Add the onion and fry until softened, 2 mins.
• Add the courgette cubes and cook, stirring, for 3 mins.

 TIP: Watch the sesame seeds like a hawk as they can burn easily.

• Turn the heat to high and add the chopped potatoes, boiled water and vegetable stock to the pot and bring to a boil.
• Cover and cook for 10 mins over medium-low heat. 
• Meanwhile, return your now empty pan to medium heat with a drizzle of oil.
• Fry the courgette ribbons for 5 mins. Turn halfway through.

• Roughly tear the brioche buns into 2cm chunks.
• Pop onto a lined baking tray then toss in a drizzle of oil and season with a pinch of salt and pepper.
• Warm in the oven until golden brown, 8-10 mins.

• Remove the soup from the heat and blend until smooth. 
• Add a little extra water if the soup is too thick.
• Stir in pesto and season to taste with salt and pepper.

• Divide the soup between your bowls. 
• Top with the brioche croutons and crumble over the goat's cheese.
• Garnish with the courgette ribbons and sesame seeds.