Smoked Garlic and Arugula (Rocket) Soup

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Description

A nourishing, creamy soup with no cream in sight, only 60 calories a serving and made in 30 minutes.

Ingredients

• 2 tbsp olive oil
• 4 cloves smoked garlic* peeled, germ removed, chopped finely
• 1 small leek or onion finely sliced
• 200 g (7oz) floury potato (e.g. Binje) one large potato
• 400 ml (14fl oz) vegetable stock
• 150 g (5.5oz) arugula (rocket) leaves
• 1 tbsp flat leaf parsley finely chopped
• salt & pepper to 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 the leek 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 reduce heat, cover and simmer for about 10-15 minutes or until the potatoes are cooked.
• Finally add the arugula (reserve a few for the decor) and parsley leaves. Return very BRIEFLY to the boil with the lid on, then immediately turn off the heat.
• Blend until smooth, adding some salt and ground black pepper to your taste.
• When ready to serve, reheat gently (do not boil), drizzle with some good quality olive oil and decorate with some arugula leaves.

Notes

TIP: just as with regular garlic, remove the inner germ from each clove, as this aids digestion.
Can’t find smoked garlic? Use only 2 cloves of regular garlic and add a teaspoon of smoked paprika.

NUTRITIONAL INFORMATION: 60 Calories per serving; 3g protein; 12g carbohydrates.