🍽️ Creamy Spinach and Arugula Soup

Name: Creamy Spinach and Arugula Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tsp sour cream (butter); 1 tbsp spelt flour; 500 ml cold vegetable broth; 80 g spinach leaves; 80 g arugula; iodized salt; 1 pinch ginger powder; 2 tbsp sour cream

96 kcal · 30 min · 4 servings

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Ingredients

1 tsp sour cream (butter)
1 tbsp spelt flour
500 ml cold vegetable broth
80 g spinach leaves
80 g arugula
iodized salt
1 pinch ginger powder
2 tbsp sour cream

Instructions

1. Melt the sour cream butter in a pot.
2. Add the flour and sauté it while stirring briefly without letting it change color.
3. Pour in the cold vegetable broth while stirring.
4. Bring the mixture to a boil.
5. Thoroughly wash the spinach and arugula.
6. Remove the tough stems from the greens.
7. Finely chop the spinach and arugula.
8. Add the chopped greens to the pot with the broth.
9. Let the soup simmer for about 10 minutes.
10. Season the soup with iodized salt and ginger powder.
11. Puree the soup very finely using a hand blender.
12. Taste the soup and adjust seasoning if needed.
13. Ladle the soup into soup plates.
14. Garnish each plate with a dollop of sour cream.

Nutrition per serving

kcal: 96
Protein: 4 g · Fett/Fat: 5 g · Carbs: 7 g