A comforting and flavorful soup featuring the rich combination of roasted potatoes, leeks, and arugula. The roasting process adds depth to the potatoes, while the arugula provides a peppery kick. Perfect for a cozy meal.
Ingredients:
- 4 cups potatoes, peeled and diced
- 2 leeks, sliced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup arugula, chopped
- 1/4 cup olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup heavy cream optional
- Grated Parmesan for garnish optional
Instructions:
Get the oven ready by heating it up to 400F 200C
Add thyme, salt, and pepper to diced potatoes and toss them with olive oil
Put them in the oven and roast them for 30 to 35 minutes, or until they are crispy and golden brown
Add the garlic and leeks to a large pot
Add olive oil and cook them until they become soft
Put roasted potatoes in the pot and pour in vegetable broth
Bring it to a low boil, then cook for 15 to 20 minutes
Blend the soup until it's smooth with an immersion blender
You can make it creamier by adding heavy cream if you want to
Add chopped arugula and stir
Cook for 5 more minutes, until the arugula wilts
Add pepper and salt to taste
Serve hot, and if you want, top with grated Parmesan
Comments
Post a Comment