in Soup Recipes

Arugula, spinach and sweet potato soup

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Ingredients for 3 servings:

  • 2 sweet potatoes
  • 450 g creamed spinach, frozen
  • 70 g arugula
  • 1 tbsp pumpkin seed oil
  • salt and pepper
  • cumin
  • e.g. cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, delicious

Wash the sweet potatoes, peel if necessary, cut into 1 cm thick slices, and boil in 250 ml of water for 5 minutes. Add the spinach and continue cooking for about 10-15 minutes. In the meantime, sort and wash the arugula. At the end of the cooking time, add it along with the pumpkin seed oil and stir in. Purée everything with a hand blender and season with spices. Add a little more cream if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Arugula, spinach and sweet potato soup