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🍽️ Creamy Arugula Soup with Potatoes

140 kcal · 30 min · 4 servings

Ingredients

• 150 g potatoes (2 potatoes)
• 2 shallots
• 1 clove of garlic
• 1 tbsp rapeseed oil
• 1 l classic vegetable broth
• 100 ml cooking cream
• 240 g arugula (3 bunches)
• 50 ml buttermilk
• salt
• pepper
• 20 g parmesan (1 piece)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Grate the peeled potatoes coarsely using a box grater.
3. 3. Peel the shallots and the garlic.
4. 4. Dice the shallots and garlic into very small cubes.
5. 5. Heat the oil in a large pot.
6. 6. Sauté the shallot and garlic cubes in the hot oil until they are soft and translucent.
7. 7. Add the grated potatoes to the pot.
8. 8. Fry the potatoes briefly together with the vegetables.
9. 9. Pour the broth into the pot.
10. 10. Pour the cream into the pot.
11. 11. Bring the mixture to a boil.
12. 12. Let the soup simmer for 10 minutes over medium heat.
13. 13. Wash the arugula thoroughly.
14. 14. Remove any tough stems or wilted leaves (clean).
15. 15. Dry the arugula well, ideally using a salad spinner.
16. 16. Set aside a few nice arugula leaves for decoration.
17. 17. Finely chop the remaining arugula using a large knife.
18. 18. Add the chopped arugula to the soup.
19. 19. Let the soup come to a boil once.
20. 20. Pour the buttermilk into the soup.
21. 21. Puree the soup with a hand blender until it is smooth and fine.
22. 22. Season the soup with salt and pepper to taste.
23. 23. Grate the Parmesan finely.
24. 24. Add the grated Parmesan and the reserved arugula leaves to the finished soup.
25. 25. Serve the soup immediately.

Nutrition per serving

• kcal: 140
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 10 g