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Creamy arugula and potato soup
Potatoes simmered with onion and arugula, then blended until smooth. This creamy soup serves 4 and is served with croutons.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 30 min
- Total time
- 40 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
This creamy arugula soup starts with potatoes briefly sautéed with onion, then covered with hot water and cooked until tender. Add the arugula, simmer for another 5–10 minutes, and blend until smooth with an immersion blender.
Serve with croutons, sour cream, or smoked cheese.
Ingredients
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Instructions
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Potatoes
Finely chop the onion and sauté it in the oil until softened. Peel and dice the potatoes, add them to the onion, and cook briefly. Add the salt, Vegeta, and pepper, pour in the hot water, and cook until the potatoes are tender.
Arugula
Add the washed arugula and simmer for about 5–10 minutes.
Blend
Remove the soup from the heat and blend until smooth with an immersion blender. If the soup is very thick, thin it with boiled water.
Serve with croutons, or with sour cream or smoked cheese.
Recipe by: Stanka Klinovská Chromčáková
Tip: Cook the arugula only briefly, as prolonged cooking makes it bitter and dulls its fresh green color. Use starchy potatoes for a smoother soup.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 126 kcal
- Protein
- 3.1 g
- Carbohydrates
- 21 g
- of which sugars
- 2.6 g
- Fat
- 3.8 g
- of which saturates
- 0.4 g
- Fiber
- 2.9 g
- Salt
- 1.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Krémová rukolová polievka so zemiakmi
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