- 1 teaspoon Sour cream
- 1 tablespoon Spelt flour
- 500 milliliters cold Vegetable broth
- 80 grams Spinach
- 80 grams Arugula
- Iodized salt
- 1 generous pinch ground ginger
- 2 tablespoons Sour cream
Melt the sour cream in a saucepan. Add the flour and saute, stirring constantly. Pour in the cold broth and simmer, stirring constantly.
Rinse the spinach and arugula and remove the stems. Chop the spinach and arugula. Add the vegetables to the pot and simmer for about 10 minutes.
Season with salt and ginger. Puree the soup. Serve garnished with a dollop of sour cream.