Creamy Potato-Arugula Soup

Name: Creamy Potato-Arugula Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 113 grams cups trimmed arugula (about; 340 grams 3/4 cups diced peeled baking potato (about; 0 teaspoons black pepper; 177 milliliters sliced celery; 355 milliliters sliced leek or onion; 473 milliliters 2% reduced-fat milk; 1 Tbsp olive oil; 0 teaspoons salt; 1 Tbsp sherry; 473 milliliters torn spinach; 411 grams vegetable broth; 237 milliliters water; 118 milliliters diced zucchini

Need a gluten free and vegetarian soup? Creamy Potato-Arugula Soup could be an excellent recipe to try. One serving contains 115 calories, 4g of protein, and 4g of fat. This recipe serves 7. Head to the store and pick up salt, celery, pepper, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat olive oil in a Dutch oven over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add leek and celery, and cook 7 minutes or until leek is wilted, stirring occasionally.

Ingredients you will need

Celery

Leek

Add potato and next 5 ingredients (potato through broth), and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in arugula and spinach, and cook for 2 minutes or until wilted. Cool slightly.

Ingredients you will need

Vegetable

Arugula

Spinach

Potato

Broth

Place half of mixture in a food processor or blender, and process until smooth.

Equipment you will use

Food Processor

Blender

Pour pure into a large bowl. Repeat procedure with remaining mixture. Return pured mixture to pan. Stir in milk and sherry, and cook for 5 minutes or until thoroughly heated.

Ingredients you will need

Sherry