Cold spinach & arugula soup
How to make Cold spinach & arugula soup
Fry the shallot in a pan, in which you have let the olive oil warm.
Turn the heat down and stir for about 3 minutes.
Add the garlic and stir for another 1 minute.
Add the spinach and arugula and simmer gently.
Pour in the vegetable stock and bring to a boil. Simmer for 10 minutes.
Mix the soup with the hand blender or in the blender.
Bring to taste with nutmeg, salt and pepper.
Let the soup cool and put it in the fridge.
Serve cold and finish with tuft of fresh arugula and some softly roasted mix of seeds and kernels.
Leverage this nutritious & easy to serve cold soup with a nice crunchy pumpkin square bread
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