Makes 4 servings
2 tablespoons coconut oil
1 cup white onion, chopped
1 cup celery, chopped
3 leeks, white and light green parts only, cleaned and thinly sliced
1 large gold potato, cubed
2 cups vegetable broth
4 cups arugula leaves, chopped
½ cup coconut cream, plus more for topping
salt and fresh pepper
chives, for garnish
In a large, heavy bottom pot, heat olive oil over medium-low heat. Add the onions, celery and leeks and sweat for 5 minutes, making sure they do not take on any color.
Add potatoes and cook for a minute or two, stirring a few times.
Add the broth and bring to a boil.
Reduce to low heat and simmer for 20-25 minutes, or until the leeks and potatoes are very soft.Stir in the arugula, cover, and remove from heat. Let sit for 5 minutes.
Transfer the soup to a blender and puree on high speed until smooth, or use a hand blender.
Return soup to the cooking pot and whisk in the coconut cream and nutmeg. Season with salt and pepper.
Distribute into bowls and garnish with a dollop of coconut cream and chopped chives.