Creamy Potato-Arugula Soup

Cooking Light
7 servings (serving size: 1 cup)


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1 tablespoon olive oil
1 1/2 cups sliced leek or onion
3/4 cup sliced celery
1 3/4 cups diced peeled baking potato (about 3/4 pound)
1 cup water
1/2 cup diced zucchini
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (14 1/2-ounce) can vegetable broth
4 cups trimmed arugula (about 4 ounces)
2 cups torn spinach
2 cups 2% reduced-fat milk
1 tablespoon sherry


Heat olive oil in a Dutch oven over medium heat. Add leek and celery, and cook 7 minutes or until leek is wilted, stirring occasionally. Add potato and next 5 ingredients (potato through broth), and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in arugula and spinach, and cook for 2 minutes or until wilted. Cool slightly. Place half of mixture in a food processor or blender, and process until smooth. Pour purée into a large bowl. Repeat procedure with remaining mixture. Return puréed mixture to pan. Stir in milk and sherry, and cook for 5 minutes or until thoroughly heated.

Created date

April 2000

Nutritional Information

Calories 112
Caloriesfromfat 31 %
Fat 3.8 g
Satfat 1.1 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 4.2 g
Carbohydrate 15.7 g
Fiber 16 g
Cholesterol 6 mg
Iron 1.2 mg
Sodium 387 mg
Calcium 138 mg