Sopa de Rúcula

Sopa de Rúcula is a vibrant and flavorful Brazilian soup that showcases the peppery notes of arugula, combined with wholesome vegetables for a satisfying and nutritious dish. This vegan delight is perfect for a light meal or as an elegant starter.

Ingredients

• Arugula (rucula) - 100g
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Carrot - 1 medium, diced
• Potato - 1 medium, diced
• Vegetable broth - 500ml
• Coconut milk - 100ml
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Nutmeg - a pinch

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
2. Add the diced carrot and potato to the pot, stirring occasionally for about 5 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes, or until the vegetables are tender.
4. Stir in the arugula and cook for an additional 2-3 minutes until wilted.
5. Remove the pot from heat and add the coconut milk, lemon juice, salt, black pepper, and nutmeg. Blend the soup using an immersion blender until smooth.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with a drizzle of olive oil or a sprinkle of black pepper.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from the arugula and vegetables, supporting immune health.
• Contains healthy fats from coconut milk that promote heart health.

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