Spinach and Arugula (Rocket) Soup

Another great use for leftover veggies.  This simple soup uses only 6 ingredients and is ready in a flash.

Whenever my husband and I visit his parents’ home we are usually served a healthy soup with homemade bread at some point during our trip.  One of my favorites is a watercress, arugula (rocket in the UK) and spinach soup they make.  That soup is the inspiration for the dish below that helped use up every leftover I had in my house!

I usually don’t specify on salted or unsalted butter but because I find it often doesn’t matter but in this case I believe it does.  Stocks usually are pretty salty and if you use both a normal stock and a salted butter it can be a little over salty.  It’s better to make it under -seasoned and then add salt as needed.  So either use unsalted butter or reduced salt stock or both and then season as needed.

Serves: 2 bowls (Multiply the recipe as needed)

Ingredients:
4 cups or 50 g arugula also known as rocket in the UK
4 cups or 50 g fresh baby spinach
2 tbsp or 40g unsalted butter
1 small potato
1/2 medium onion
14 oz (can) or 450 ml (bag) chicken or veggie stock (These are relative measurements.  If you add more stock and potatoes it will stretch the soup and continue to make it thick).  I actually used 650 ml/16 oz of stock.

Instructions:

1. In a large saucepan add the butter. Allow to melt on a low heat.

2. Add the spinach and arugula and cook until wilted.

3. Add the onion and potato. Cook for 3-4 minutes until onions soften.

4. Add the stock and turn up the heat to medium to medium-high, until simmering. Cook until potatoes are fork tender.

5. Allow the mixture to cool a bit (you don’t want scalding soup splashing about.)  You can use a few ice cubes to help this process or just set aside until cooled slightly.

6. Pour the soup into a blender or use a liquidizer to puree the soup.  Important tip: If your blender lid has a slotted or open side that allows you to pour the liquid out with the lid on make sure this is not over the pouring spout.  I did this and soup went everywhere.  Make sure when you secure the lid that the lid blocks the spout.  If your lid doesn’t allow that then cover the spout with a tea towel.  I hope that makes sense.

7. Pour the soup back into the saucepan and warm back up over a low heat before serving.

8.  Serve immediately.  Goes great with a swirl of cream or creme fraiche and some crusty bread.

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