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🍲 Creamy Potato and Cauliflower Soup with Arugula

282 kcal · 30 min · 4 servings

Ingredients

• 200 g potatoes (floury cooking)
• 1 kg cauliflower (1 cauliflower)
• 1 onion
• 1 tbsp oil
• 1 l vegetable broth (instant)
• 200 ml whipping cream
• salt
• pepper
• freshly grated nutmeg
• 1 bunch arugula

Instructions

1. 1. Peel the potatoes and rinse them under cold running water. Cut them into small cubes.
2. 2. Clean the cauliflower and wash it thoroughly. Break it down into small, bite-sized florets.
3. 3. Peel the onion and chop it into small cubes as well.
4. 4. Heat the oil in a tall, large pot.
5. 5. Add the onion cubes to the hot oil and sauté them briefly until they are soft.
6. 6. Add the potato cubes and cauliflower florets to the pot.
7. 7. Pour the vegetable broth over the ingredients.
8. 8. Cover the pot and let the soup simmer for about 25 minutes.
9. 9. After about 8 to 10 minutes, remove some of the cauliflower florets from the broth using a slotted spoon.
10. 10. Place the removed florets on a plate and set them aside.
11. 11. Puree the remaining potatoes and cauliflower in the broth until creamy using an immersion blender.
12. 12. Pour the cream into the soup and bring it to a brief boil.
13. 13. Season the soup finally with salt, pepper, and a pinch of nutmeg.
14. 14. Rinse the arugula under cold water and dry it thoroughly.
15. 15. Remove any large stems from the arugula if necessary and chop the leaves smaller if needed.
16. 16. Add the reserved cauliflower florets and the fresh arugula to the hot soup.
17. 17. Let the ingredients heat through briefly in the soup so that the arugula does not wilt.
18. 18. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 282
• Protein: 10 g · Fett/Fat: 19 g · Carbs: 17 g