in Soup Recipes

Potato and rocket soup

updated

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Ingredients for 4 servings:

  • 800 g potatoes
  • 2 garlic cloves
  • 150 g arugula
  • 1.4 liters of vegetable broth
  • 2 tbsp olive oil
  • Sea salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 47 minutes

Peel, wash, and dice the potatoes. Peel and finely chop the garlic. Wash the arugula, shake it dry, and cut it into strips. Heat the broth and cook for about 15 minutes. Add the arugula towards the end and simmer for about 2 minutes. Puree the soup with the oil. Season with salt and pepper. Ladle the soup into heatproof glasses or soup bowls. 270 kcal per serving.

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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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