Creamy Potato-Arugula Soup

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 31%
  • Fat: 3.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.2g
  • Carbohydrate: 15.7g
  • Fiber: 16g
  • Cholesterol: 6mg
  • Iron: 1.2mg
  • Sodium: 387mg
  • Calcium: 138mg

Ingredients

  • 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

Preparation

  1. 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.
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