Smoked Garlic soup with rocket (arugula) leaves. Easy recipe, good for entertaining, made in 30 minutes and, with no cream in sight, this healthy starter happens to be vegan.
200g (7oz/ 1½ cups)floury potato (e.g. Binje, Maris Piper, Desiree)one large potato (peeled weight)
500ml (18 floz / 2 cups)vegetable stock
150g (5.5oz/ 7 cups)arugula (rocket) leaves
1tablespoonflat leaf parsleyfinely chopped
salt & pepperto taste
Instructions
Heat the olive oil over a medium heat in a high-sided pan and add the chopped leek (or onion). Sweat for a few minutes, stirring continuously, ensuring it doesn't brown. Add the finely chopped garlic (and smoked paprika if using) and sweat for a couple of minutes more.
Add the chopped potato, adding the stock. Boil then cover and simmer on reduced heat for about 15 minutes or until the potatoes are cooked.
Finally add the rocket/arugula (reserve a few for the decor) and parsley leaves. Return very BRIEFLY to the boil with the lid on (no more than 5 minutes), then immediately turn off the heat.
Blend with a stick blender until smooth, adding some salt and ground black pepper to your taste.
When ready to serve, reheat gently (do not boil), drizzle over some good quality olive oil and decorate with some rocket/arugula leaves.
Notes
TIP: just as with regular garlic, remove the inner germ from each clove, as this aids digestion.Smoked garlic substitutes: Use only 2 cloves of regular garlic and add a half teaspoon of smoked paprika for the smokey taste.Serving Suggestion: Delicious as an amuse-bouche, appetizer or starter with (hot) smoked salmon.Nutrition: 60 Calories per serving; 3g protein; 12g carbohydrates.