Arugula (Rocket) Soup

Ingredients

• 1 leek or onion
• 3 shallots
• 2 medium potatoes
• 4 cups arugula/rocket
• 3 cups broth
• ⅓ cup coconut milk or yogurt or cream
• 1 tbsp dijon mustard
• 1 tsp nutmeg
• 1 tsp salt
• ½ tsp pepper

Garlic croutons:

• 1 slice slightly hardened bread
• 1 tbsp oil
• ½ garlic clove

Instructions

1. Slice the leek/onion/shallots thinly. Fry slowly on a low-medium heat for 5 minutes in a large saucepan, don’t let them burn.
2. Chop the potato into small pieces and add them and the broth to the pan. Simmer for 12-15 minutes, until the potato is soft.
3. Finally, add the coconut milk or yogurt or cream, rocket/arugula, mustard, pepper, nutmeg and half the salt. Give it all a good blend with a hand blender. You can make it completely smooth, or leave a few lumps for texture.

Optional:

1. If you would like croutons, slice the bread into squares and fry in olive oil on a medium heat for 2-3 minutes. Add some pressed/crushed garlic and fry for another thirty seconds. Done!
2. When serving, garnish with a little hazelnuts. Add croutons if using. Done!

Adapted from original recipe: : ​https://hurrythefoodup.com/rocket-soup/