- make this recipe
- user reviews (2)
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1
medium onion, halved and sliced
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1
tablespoon cooking oil
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3
cups reduced sodium-chicken broth or vegetable broth
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1/4
- 1/2
teaspoon freshly ground black pepper
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12
ounces Yukon gold potatoes, quartered
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3
cups sliced fresh mushrooms (optional)
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2
tablespoons butter
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3
cups fresh spinach leaves
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3
cups fresh arugula leaves
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2
cups fresh Italian (flat-leaf) parsley leaves and tender stems
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Fresh arugula
1. In 3-quart saucepan cook onion in hot oil over medium heat for 5 minutes. Add broth, pepper, and salt. Bring to boiling. Add potatoes and return to boiling; reduce heat. Simmer, covered, 10 minutes.
2. Meanwhile, in large skillet cook mushrooms in butter over medium heat 6 to 8 minutes until tender and liquid has evaporated; set aside.
3. Remove saucepan from heat. Use immersion blender to blend onion-potato mixture until almost smooth. Add spinach, arugula, and parsley. Return to heat. Bring to boiling; remove from heat. Using immersion blender, puree soup again until nearly smooth and flecks of green remain. Season to taste with salt. Serve immediately topped with sauteed mushrooms and additional fresh arugula. Makes 6 side-dish servings.
- Servings Per Recipe 6,
- Calories 92,
- Protein (gm) 4,
- Carbohydrate (gm) 14,
- Fat, total (gm) 3,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 2,
- Vitamin A (IU) 3256,
- Vitamin C (mg) 44,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 85,
- Sodium (mg) 412,
- Potassium (mg) 499,
- Calcium (DV %) 71,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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I am looking to eat more greens. This is great. Will try it out.
5/13/2010 04:37:51 PM Report AbuseI substituted cabbage for the arugula as the store was out. Added some annatto oil to the mushrooms for a bit of color and flavor. Really surprisingly tasty!
4/3/2010 10:18:14 PM Report Abuse