arugula spinach soupArugula Spinach Soup
A delicious vegetarian arugula spinach soup full of vegetables and with a lot of taste. A soup that is deliciously filling and easy to make.
Ingredients
- ½ pound potatoes floury, cubed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot finely chopped
- 1 clove garlic minced
- 1¼ cup vegetable stock
- 1¼ pound fresh spinach
- ⅓ pound arugula
- ½ cup crème fraîche
- ground nutmeg at taste
- salt and pepper at taste.
Ingredients you need per step are listed below the step in Italic
Instructions
- Cut the potatoes into ½ inch (1 cm) cubes.½ pound potatoes
- Melt butter with olive oil in a large pan and fry the shallot for 3 minutes.1 tablespoon butter, 1 tablespoon olive oil, 1 shallot
- Add garlic and stir-fry for one minute.1 clove garlic
- Pour in the stock and add the potatoes; bring to a boil and simmer for 20 minutes.1¼ cup vegetable stock
- Add spinach and arugula; simmer 1 minute.1¼ pound fresh spinach, ⅓ pound arugula
- Remove from heat and blend until smooth.
- Stir in crème fraîche and season with nutmeg, salt, and pepper.½ cup crème fraîche, ground nutmeg, salt and pepper
- Reheat gently, but do not let it boil.
NOTES
1. Can I use frozen spinach? Yes, just thaw and drain well before adding.
2. Can I make it vegan? Absolutely - use olive oil instead of butter and coconut cream instead of crème fraîche.
3. Variations
- Rustic: Leave it a little chunky instead of blending completely.
- Cheesy: Serve with a sprinkle of Parmesan or crumbled feta.
Nutrition
Calories: 210kcal | Carbohydrates: 20g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 456mg | Fiber: 5g | Sugar: 4g | Vitamin A: 14619IU | Vitamin C: 58mg | Iron: 5mg
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