Sopa picante de agrião e rúcula

Ingredientes

• 1 tbsp Extra Virgin Olive Oil
• 1 medium Yellow Onion, chopped
• 3 cloves Garlic, minced
• 1 large Yukon Gold Potato, peeled and diced
• 4 cups low-sodium Vegetable Broth
• 2 large bunches Watercress (about 8 oz)
• 3 cups Arugula, packed
• 1/2 cup Full-Fat Coconut Milk, from a can
• 1 tbsp fresh Lemon Juice
• Salt, to taste
• Freshly cracked Black Pepper, to taste

Modo de preparo

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes, until the onion is soft and translucent.

2. 2

   Add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the diced Yukon Gold potato and the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a steady simmer. Cover and cook for 10-12 minutes, or until the potatoes are fork-tender.

4. 4

   Turn off the heat. Add the entire amount of watercress and arugula to the pot. Use a spoon to press the greens down into the hot broth until they wilt, which should take about 60 seconds.

5. 5

   Carefully transfer the soup to a high-speed blender. Add the coconut milk and fresh lemon juice. Blend on high for 1-2 minutes until completely smooth and silky. Alternatively, use an immersion blender directly in the pot.

6. 6

   Pour the soup back into the pot if necessary. Taste and season generously with salt and freshly cracked black pepper. Gently reheat if needed, but do not boil. Serve immediately.