Arugula, Mozzarella and Pine Nut Soup Recipe

Ingredients:

• 4 cups arugula leaves
• 1 cup fresh mozzarella, diced
• 1/2 cup pine nuts, toasted
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the arugula and cook until wilted, about 2-3 minutes.
3. Add the vegetable broth and bring to a simmer. Simmer for 10 minutes.
4. Blend the soup until smooth, either with an immersion blender or by transferring it to a blender in small batches.
5. Return the soup to the pot and add the diced mozzarella. Heat until the mozzarella is melted and the soup is hot.
6. Stir in the toasted pine nuts and season with salt and pepper to taste.

Serving Suggestions:

This soup is delicious served hot with crusty bread on a cold day. It can also be served chilled as a refreshing summer soup.

Verdict:

This soup is a perfect combination of creamy mozzarella, peppery arugula, and crunchy pine nuts. It’s easy to make and can be enjoyed both hot and cold.