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Recipe: Arugula Potato Soup
Similar Categories: Arugula, Potato, Soup
Serving Size : 4
5 cups vegetable stock or water -- (1.25 liters)
2 tablespoons olive oil
2 cloves garlic -- chopped
1/2 pound potatoes -- cubed (225g)
4 ounces arugula -- (115g)
1/4 cup chopped parsley leaves
salt and pepper -- to taste
extra virgin olive oil -- optional
freshly grated pecorino or Parmesan cheese
Bring stock or water to a boil.
Heat oil in a large saucepan. Add garlic and cook gently until fragrant. Add
potatoes and stir 2 to 3 minutes. Add arugula and parsley and mix well. Add
boiling stock or water, return to a boil and simmer, partially covered,
until potatoes are tender.
Season with salt and pepper.
Serve with a little olive oil swirled through, if desired, and grated cheese
sprinkled on top.
Each serving contains: 183 Cal, 6g Prot, 22g Carb, 3g Fib, 9g Tot. Fat, 2g
Sat. Fat, 5mg Chol, 210 mg
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