Potato and Arugula Soup with Chorizo 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
  • Credits : Canadian Living Magazine: November 2005




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


  • Iron 9.0
  • Folate 12.0
  • Calcium 5.0
  • Vitamin A 5.0
  • Vitamin C 13.0
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Potato and Arugula Soup with Chorizo