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Ingredients
- 1 medium onion, halved and sliced
- 1 Tbsp. cooking oil
- 3 cups reduced sodium-chicken broth or vegetable broth
- 1/4 to 1/2 tsp. freshly ground black pepper
- 12 oz. Yukon gold potatoes, quartered
- 3 cups sliced fresh mushrooms (optional)
- 2 Tbsp. butter
- 3 cups fresh spinach leaves
- 3 cups fresh arugula leaves
- 2 cups fresh Italian (flat-leaf) parsley leaves and tender stems
- Fresh arugula
Details
Preparation
Step 1
1. In 3-quart saucepan cook onion in hot oil over medium heat for 5 minutes. Add broth, pepper, and salt. Bring to boiling. Add potatoes and return to boiling; reduce heat. Simmer, covered, 10 minutes.
2. Meanwhile, in large skillet cook mushrooms in butter over medium heat 6 to 8 minutes until tender and liquid has evaporated; set aside.
3. Remove saucepan from heat. Use immersion blender to blend onion-potato mixture until almost smooth. Add spinach, arugula, and parsley. Return to heat. Bring to boiling; remove from heat. Using immersion blender, puree soup again until nearly smooth and flecks of green remain. Season to taste with salt. Serve immediately topped with sautéed mushrooms and additional fresh arugula. Makes 6 side-dish servings.
Nutrition Facts
Calories 92, Total Fat (g) 3, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 1, Sodium (mg) 412, Carbohydrate (g) 14, Total Sugar (g) 2, Fiber (g) 3, Protein (g) 4, Vitamin C (DV%) 75, Calcium (DV%) 7, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
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