Potato, Apple and Arugula soup

Saturday, June 19, 2010|

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You need:

2 tbsp Butter,
2 large red waxy potatoes, peeled and cubed,
1/2 red Onion, chopped into big pieces,
2 Tart Apples, cut into chunks,
2 cups Arugula, chopped to half if they are large,keep them whole if they are young and tender.(You can use baby Spinach too to replace Arugula)
1 large bottled roasted red bell pepper,chopped,
1/2 cup canned Kidney Beans,
4 cups Vegetable Stock,
1 tsp Allspice powder,
salt and pepper and 2 tsp Lemon juice.

Any crusty bread you like to serve with soup. I had Pretzel bread roll.

To make the soup:

1. Heat the butter in a heavy bottomed deep pan. Add onion and potato cubes and saute for 5-7mins stirring constantly.
2. Add in Apples, red pepper, Kidney beans and stir. Pour in the veg stock, Allspice pd, salt and pepper to your taste.
3. Bring to boil, turn down the heat to simmer, cover and cook for 15mins.
4. Add Arugula (or Spinach), lemon juice, simmer until potatoes are fork tender.
5. It's ready eat now but if you want the soup creamy, take out 1/4 of the soup and blend and pour back into the soup. I prefer chunky veggies in thin stock.
6. Garnish with Apple slices or few Arugula and serve it warm in bowls with crusty bread. This serves four people easily. Great comforting soup for cold Winter days!