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🍽️ Creamy Arugula Soup

260 kcal · 30 min · 4 servings

Ingredients

• 250 g arugula
• 100 g boiled potatoes (diced)
• 1 shallot (finely diced)
• 1 garlic clove
• 1 tbsp butter
• 200 ml whipping cream
• 700 ml vegetable broth
• salt
• pepper (from the mill)
• 40 g parmesan (block)

Instructions

1. 1. Wash the arugula thoroughly.
2. 2. Shake the greens dry.
3. 3. Set aside a few nice leaves for garnish.
4. 4. Heat some butter in a pot.
5. 5. Dice the shallot and sauté it in the butter until soft.
6. 6. Press in the garlic and stir briefly.
7. 7. Deglaze the mixture with broth and cream.
8. 8. Add the potato cubes to the liquid.
9. 9. Bring the soup to a boil.
10. 10. Add the arugula to the pot.
11. 11. Blend the soup until smooth.
12. 12. Season the soup with salt and pepper.
13. 13. Shave some Parmesan using a vegetable peeler.
14. 14. Serve the soup in bowls.
15. 15. Sprinkle the shaved Parmesan over the soup.
16. 16. Garnish with the reserved arugula leaves.

Nutrition per serving

• kcal: 260
• Protein: 7 g · Fett/Fat: 23 g · Carbs: 8 g