The Best Creamy Arugula Soup
Welcome to a delightful recipe that combines simplicity and elegance: Creamy Arugula Soup. This dish is perfect for a cozy night or when you want something light yet satisfying. With fresh arugula and a creamy base, this soup is sure to become a favorite in your household. It’s easy to make and brings a rich, peppery flavor that’s both unique and comforting.
Equipment
- Cutting board
- Sharp knife
- Large pot
- Blender or immersion blender
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 4 cups fresh arugula
- 1 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Dice the onion and potatoes, and mince the garlic. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
- Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender about 15 minutes.
- Add the fresh arugula to the pot and cook until wilted about 2 minutes. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream and season the soup with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
- Ladle the soup into bowls and top with grated Parmesan cheese if desired. Enjoy!