Aromatic arugula soup

This is, by far, my favorite dish from the soup/broth/gazpacho category. It is due to its main ingredient, arugula, which acts and tastes really spectacular even once it’s cooked. The even better news is that you need just a few ingredients and a bit of time to indulge in this festival for the senses.

For me, it is equally amazing both served hot or cold. For a complete dinner, serve the soup with crunchy spelt crackers.

Aromatic arugula soup

Course: SoupsDifficulty: Super easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

This delightful soup is a perfect, light summer dinner. It is incredibly easy to make, yet it promises an unforgettable taste. Equally tasty when served cold.

Ingredients

• 150 gr fresh arugula

• 2 small spring onions, chopped*

• 2 tbsp Greek yoghurt**

• Salt and pepper

• A handful of fresh basil

• 1 tbsp olive oil

• 1 liter of water 

Directions

• Sautee the spring onions with olive oil and a bit of water and add the arugula.
• Pour 1l of water over the arugula and let it boil. Once the water boils, reduce the heat and let it simmer for 5-10 mins.
• Season per taste and turn off the heat.
• Use a hand blender to make a puree out of the wilted arugula.
• Stir in the Greek yoghurt, sprinkle with fresh basil and serve.

Notes

• *Can be subbed for regular onion, in which case use ½ of a middle-sized or one small onion
• **skip if you’re choosing the vegan option or replace with a vegan yoghurt