Vegan Potato and Arugula Soup

Ingredients

• Potato

  Flesh and skin, raw

  4 Potato small or 680g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  3 cloves, minced or 9g

• Arugula

  Raw

  3 cup or 60g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Cube potatoes, mince garlic, chop onion.
2. Put the potatoes in a medium saucepan and cover with cold water by 2 inches. Salt the water generously. Bring to a boil over medium heat and cook the potatoes until tender, about 10-12 minutes. Drain water, peel potatoes and leave it aside.
3. Heat oil in the same saucepan and saute onion and garlic for a few minutes until slightly brown. Add potatoes to the saucepan and cook for 3-5 minutes then add 2/3 of the broth.
4. Once it starts simmering, add arugula to the pot and cook until it is slightly wilted. Season it with salt and pepper. Remove from heat and let it cool for a little bit.
5. Use an immersion blender to puree potatoes and arugula together until smooth. Add more broth as needed to loosen up the consistency per your liking. Adjust seasoning. Serve and enjoy!

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