Zucchini Potato Soup With Arugula Salad

I made this soup in my shiny new Vitamix. It was so easy however you can make this on the stovetop. Here is how.

Ingredients

2 cups of Vegetable Broth

1/2 teaspoon of lemon juice

1 Medium Zucchini, chopped

1/2 celery stalk, chopped

1 medium carrot, chopped

1 teaspoon of bell pepper, green

1 1/2 potatoes already baked. I used small Yukon Gold because they baked quickly

Salt & Pepper to taste

Put all ingredients except potatoes in a saucepan over medium flame. Cook until veggies get soft. Then add pre-baked potatoes for 5 minutes. Take off heat to puree. If you have a hand held immersion blender it works best. If not transfer in batches into a regular blender. Be careful it is hot. Pour back in sauce pan and heat for 5 more minutes. Salt & Pepper to taste. Serves 2-4

Arugula Salad

4 cups of Arugula in a pre-washed salad bag

1/2 of a red onion

1/2 cucumber sliced

Lemon Juice, Toasted Sesame Oil, and Gamasio to taste

Separate ingredients on 2-4 plates depending on your portions. Use Lemon Juice and Oil sparingly. Gamasio is a sea salt, seaweed mix. You will find it in the Asian section of a natural food store.