|2||Stalks||Celery Rough Chopped|
|1||Lb||White fleshed potato chopped into chunks|
|4||Cups||Vegetable stock or water|
|3||Cups||GoodLeaf Farms Arugula|
|2||Tsp||Fresh lemon juice|
In a wide based pot, add olive oil, onion, garlic, and celery to low heat. Sautee until onion and celery are soft. Add potato and stock, simmer until potatoes are knife tender. Add coconut milk, stir and then transfer ingredients to blender. Be careful when using the blender with hot product, the pressure might cause the top to pop off with the product splattering everywhere. Keep a firm hand on the blender top and execute at low speed until pressure has released. Once the product is smooth, add the arugula in handfuls and continue to buzz until incorporated. Should you need to do this in batches, do so to avoid the blender overflowing. Season soup with salt and lemon juice. If you are not planning to serve the soup right away, cool as fast as possible to keep the vibrant green colour provided by the arugula.