Feta cheese cream soup with arugula

Ingredients for 1 servings:

• 1 bunch arugula
• 80 g sheep’s cheese, feta
• 1 small onion(s), white
• ½ garlic clove(s)
• 1 tsp butter
• 250 ml vegetable stock
• 50 ml cream (possibly vegan cream)
• Sea salt
• pepper
• lemon juice
• 2 slice(s) of bread(s) , (protein bread) as a side dish

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Single serving, single recipe, egg-free

Roughly chop the arugula. Crumble the cheese. Set aside some arugula and cheese crumbs for garnish. Finely chop the onion and garlic and sauté in the melted butter. Pour in the vegetable stock and bring to a boil. Add the crumbled feta cheese and cream to the soup, then add the chopped arugula. Gently simmer and stir until the feta cheese has melted. Whisk the soup briefly in a blender, season, and serve. Serve with whole-grain bread.