- 1 Carrot (about 100 grams)
- 1 piece Parnsip (about 20 grams)
- 1 Potato (about 100 grams)
- 220 milliliters Vegetable broth
- 6 sprigs Arugula
- 1 teaspoon Sliced almonds
Peel the carrot, parsley root and potato. Cut carrot and parsley root into 1 cm (approximately 1/2-inch) thick slices. Cut potato into small dice.
Bring broth to a boil in a pot. Add prepared vegetables and return to a boil, then cover and cook over low heat for 15 minutes.
Meanwhile, rinse arugula, spin dry, remove tough stems and finely chop leaves.
Puree the soup in a blender (working in batches as needed) or with an immersion blender. Season with salt, pepper and grated nutmeg to taste.
Divide soup among bowls, sprinkle with arugula and sliced almonds and serve immediately.