Cold spinach & arugula soup
Cooking Time
20 mins
Serving Suggestion
4 people
Difficulty
Allergy information
How to make Cold spinach & arugula soup
1
Fry the shallot in a pan, in which you have let the olive oil warm.
2
Turn the heat down and stir for about 3 minutes.
3
Add the garlic and stir for another 1 minute.
4
Add the spinach and arugula and simmer gently.
5
Pour in the vegetable stock and bring to a boil. Simmer for 10 minutes.
6
Mix the soup with the hand blender or in the blender.
7
Bring to taste with nutmeg, salt and pepper.
8
Let the soup cool and put it in the fridge.
9
Serve cold and finish with tuft of fresh arugula and some softly roasted mix of seeds and kernels.
10
Leverage this nutritious & easy to serve cold soup with a nice crunchy pumpkin square bread
Other Ingredients
850g washed spinach
350g arugula
2 finely chopped shallots
1 garlic clove
1,5l vegetable stock
2 tbsp olive oil
Optional: mix of roasted seeds and kernels