4 Servings 15 min Cook
4 Potato small (1-3/4" to 2-1/2" dia) Potato
1 Tbsp Olive Oil
1 Small Onions
3 Cloves, minced Garlic
3 Cup Arugula
3 Cup Vegetable Broth
1 Dash Pepper
1 Dash Salt
Cube potatoes, mince garlic, chop onion.
Put the potatoes in a medium saucepan and cover with cold water by 2 inches.
Salt the water generously.
Bring to a boil over medium heat and cook the potatoes until tender, about 10-12 minutes.
Drain water, peel potatoes and leave it aside.
Heat oil in the same saucepan and saute onion and garlic for a few minutes until its slightly brown.
Add potatoes to the saucepan and cook for 3-5 minutes then add 2/3 of the broth.
Once it starts simmering, add arugula to the pot and cook until it is slightly wilted.
Season it with salt and pepper.
Remove from heat and let it cool for a little bit.
Use a immersion blender to puree potatoes and arugula together until it is smooth.
Add more broth as needed to loosen up the consistency per your liking.
Serve and enjoy!