Potato and Arugula Soup with Chorizo

Author: Canadian Living

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

  • Portion size 6 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1/2 teaspoon each salt and pepper
  • 4 cups sodium reduced chicken stock
  • 4 cups sodium reduced Homemade Chicken Broth recipe
  • 2 cups cubed peeled potatoes
  • 1 bunch arugula stemmed (3 cups/750 ml)
  • 1 tablespoon lemon juice
Garnish:
  • 1 teaspoon vegetable oil
  • 1/2 cup chopped chorizo sausage

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 367 mg
  • Protein 8 g
  • Calories 181.0
  • Total fat 11 g
  • Cholesterol 11 mg
  • Saturated fat 3 g
  • Total carbohydrate 13 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Potato and Arugula Soup with Chorizo

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