Free USA and EU shipping on all orders over $29 and free shipping world wide on orders over $49
Cart 0

(S) Spring Green Soup

(S) Spring Green Soup

By: Rachel's Tea

Info

Info

Servings
4
Prep-Time
-
Cook-Time
-
Cal/serving
197
Ingredients
  • Medium onion (halved & sliced) 1
  • Olive oil 1 tbsp.
  • Reduced-sodium vegetable broth 3 cups
  • Ground pepper 1/4 tsp.
  • Yukon gold potatoes (quartered) 12 oz
  • Sliced fresh mushrooms 3 cups
  • Butter 2 tbsp.
  • Fresh spinach leaves 3 cups
  • Fresh arugula leaves 3 cups
  • Italian parsley leaves & tender stems 2 cups
  • Fresh arugula

Share This Recipe

For A Delicious Dinner!

Method

  1. In a 3-quart saucepan cook onion in hot oil over medium heat for 5 minutes.
  2. Add broth and pepper.
  3. Bring to a boil.
  4. Add potatoes and return to a boil, reduce heat. Simmer, covered 10 minutes.
  5. Meanwhile, in a large skillet cook mushrooms in butter over medium heat 6-8 minutes until tender and liquid has evaporated; set aside.
  6. Remove saucepan from heat.
  7. Use immersion blender to blend onion-potato mixture until almost smooth.
  8. Add spinach, arugula and parsley.
  9. Return to heat.Bring to boiling; remove from heat.
  10. Using immersion blender, blend soup again until nearly smooth and flecks of green remain.
  11. Season to taste with sea salt.
  12. Serve immediately, topped with sautéed mushrooms and additional fresh arugula.