400 g (13 oz) can black-eyed beans, rinsed and drained
1 slice of crusty wholemeal bread
75 g (3 oz) goats' cheese
Heat 1 tablespoon of the oil in a large saucepan, add the carrots and spring onions and sauté for 2–3 minutes. Pour in the stock and add the broccoli. Bring to the boil, then reduce the heat and simmer for 10 minutes until the broccoli is tender.
Add the black-eyed beans and cook for a further 4–6 minutes until the beans are heated through.
Meanwhile, make the croûtons. Toast the bread under a preheated hot grill for 2–3 minutes on each side, then top with the goats' cheese and grill until the cheese is bubbling. Cut into squares.
Ladle the soup into bowls, then top with the croûtons and sprinkle over the remaining oil.