Potato Apple and Arugula Soup
Dive into a bowl of comforting sophistication with this Potato, Apple, and Arugula Soup—a velvety blend of hearty potatoes, crisp green apples, and peppery arugula. Perfectly balanced with hints of nutmeg and a splash of lemon juice, this creamy soup offers a unique harmony of savory and subtly sweet flavors. The addition of fresh arugula infuses a vibrant, slightly spicy note, while heavy cream creates a luscious texture. Ready in just 45 minutes, this recipe is ideal for cozy weeknight dinners or as an elegant starter for special occasions. Garnish with fresh arugula leaves and a drizzle of olive oil for extra flair. This wholesome recipe is the definition of comfort food with a gourmet twist—perfect for impressing guests or treating yourself.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large (chopped) yellow onion
- 2 minced garlic cloves
- 3 medium (peeled and diced) potatoes
- 2 medium (peeled, cored, and diced) green apples
- 4 cups vegetable broth
- 3 cups (packed) fresh arugula
- 0.5 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 0.25 cup optional garnish: arugula leaves
- 1 teaspoon optional garnish: olive oil drizzle
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes, diced apples, and vegetable broth to the pot. Increase the heat to bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the potatoes and apples are tender.
Stir in the fresh arugula and continue to simmer for 2-3 minutes until the arugula has wilted.
Remove the pot from heat and allow the soup to cool slightly.
Using an immersion blender (or transferring to a countertop blender in batches), blend the soup until smooth and creamy.
Return the soup to low heat and stir in the heavy cream, salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
Finish the soup with a splash of lemon juice to brighten the flavors.
Serve hot, garnished with a few fresh arugula leaves and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4727 mg | 206% | |
| Total Carbohydrate | 256.0 g | 93% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 67.5 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5860 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
