#228 The Case of Arugula Soup

Deliciously, vibrantly green. Make a kale, sorrel or collard version too. For Collard Soup, add the collard greens to the soup at the same time as the potato.

And if you want an extra hit of protein, substitute tofu for the potato (a good use for leftover tofu).

1/4 cup chopped onion
2 teaspoons olive oil, plus a little more for garnish
1 potato, chopped
4 cups water
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
2 cups lightly packed arugula
salt
pepper

Sauté the onion in the olive oil for 2 min.

Add the potato, water and vegetable bouillon powder, and simmer covered for 15 min. or until the potato is tender.

Stir in the arugula.

Purée, seasoning to taste with salt and pepper.

Pour into bowls and garnish with drizzles of golden olive oil, which you might want to swirl.

Serves 4.

♥ Becki

Comments

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Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

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