Tested till perfect Potato and Arugula Soup with Chorizo

Potato and Arugula Soup with Chorizo

The spiced flavour of arugula adds a lift to this velvety soup. Serve with Red Pepper Corn Bread Muffins.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2005

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 1oniononions, chopped
  • 4 4cloves garlic, minced
  • 1/2 tsp 1/2tspeach salt and pepper
  • 4 cups 4cupssodium reduced chicken stock or Homemade Chicken Broth recipe
  • 2 cups 2cupscubed peeled potatopotatoes
  • 1 bunch 1buncharugula, stemmed (3 cups/750 ml)
  • 1 tbsp 1tbsplemon juice


  • 1 tsp 1tspvegetable oil
  • 1/2 cup 1/2cupchopped chorizo sausage
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In large saucepan, heat oil over medium heat; fry onion, garlic, salt and pepper, stirring often, until softened, 4 minutes.

Add stock, 3 cups (750 mL) water and potato; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes. In batches, transfer to blender or food processor and pur?until smooth. Return to saucepan. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days.)

Garnish: Meanwhile, in small skillet, heat oil over medium-high heat; saut?ausage until browned, about 3 minutes.

Meanwhile, slice arugula into thin strips. Bring soup to boil and remove from heat; add arugula and lemon juice. Serve sprinkled with sausage.

Additional information :

Potato and Arugula Soup with Blue Cheese: Replace chicken stock with vegetable stock. Omit garnish. Sprinkle each serving with 1 tbsp (15 mL) crumbled blue cheese.

Nutritional Information Per serving: about

cal 181 pro 8g total fat 11g sat. fat 3g
carb 13g fibre 1g chol 11mg sodium 367mg

% RDI:

calcium 5 iron 9 vit A 5 vit C 13
folate 12
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