Wild rocket and potato soup
14 Apr 2016
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
This wild rocket and potato soup is perfect for cool, spring days. It's very quick & easy to make; it's healthy and filling. Serve it with wholesome bread or crusty rolls.
Ingredients
- 200g shallots
- 1 Tbsp olive oil
- 400g potatoes
- 1 litre vegetable stock
- 150g wild rocket (arugula)
- For garnish: extra rocket leaves
Instructions
- Peel and chop the shallots, then heat the oil in a saucepan and gently soften them.
- Meanwhile, peel & dice the potatoes.
- Add the potatoes to the shallots, stir for a minute then add the stock.
- Bring the soup to the boil, then gently simmer over a low heat for 15 minutes.
- When the potatoes are tender, turn off the heat. Add the rinsed and drained rocket leaves then whizz with a stick-blender until smooth and creamy.
- Taste and, if necessary, season with salt and pepper.
- Decorate with rocket leaves before serving.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Seasonal - Soup - Supper
- Cuisines: - British
- Occasions: - Mothers Day
- Ingredients: - Greens & Salads - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Gluten Free - Healthy - Vegan
- Skill Levels: - Easy
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