Rocket Soup with Parmesan

Description
Got a hot soup bowl? This cheesy, white-hot soup is made and mixed with vegetable stock, real arugula, potatoes, garlic, and herbs and has a lower hint of garlic.

Ingredients

 * 2 tablespoons olive oil
 * 2 cloves garlic, crushed
 * 250 g (8 oz) potato, any kind, diced
 * 175 g (6 oz) arugula, chopped
 * 1.2 liters (2 pints) vegetable stock
 * 1 teaspoon salt
 * 1 teaspoon black pepper
 * 4 tablespoons freshly grated Parmesan cheese
 * ¼ teaspoon dried crushed chilies

Directions

 * 1) Heat the olive oil in a large pan. Add the garlic and cook for 1 minute.
 * 2) Add the potato and stir until coated in oil.
 * 3) Add the rocket, reserving a few leaves for garnish. Stir and cook for 2–3 minutes.
 * 4) Heat the stock and add to the rocket mixture. Season with salt and pepper, cover and simmer for 20 minutes.
 * 5) Ladle into soup bowls and sprinkle with Parmesan and dried chilies. Garnish with rocket leaves to serve. Pair this cheese-based soup with any meal, if desired.

Nutritional Information
Servings: 3-5 scoops per bowl