Creamy Vegan Arugula Soup

When the weather cools down, it can be challenging to eat as many greens as you did over the summer. Salads simply don’t sound as comforting as a warm bowl of soup when your hands and feet are freezing!

vegan-arugula-soup

So, this past weekend I decided to blend my leafy greens into a tasty soup. I was inspired by a soup that I tried last week when I was in downtown Kansas City, at a restaurant called The Sundry. Their soup of the day was a “spicy green soup” made with fresh arugula, along with potatoes and a splash of cream.

While they were pretty heavy-handed with the cream in the restaurant version, I thought this was a brilliant way to sneak more leafy greens into your day, especially in the colder fall and winter months. It’s not everyday that I “crave” arugula, since it’s a bit on the spicy and bitter side, but a warm, comforting soup is something I can totally get behind. Paired with potatoes, which provide a creamy texture without the need for dairy, and a splash of coconut milk for richness, this arugula soup is a delicious way to devour more veggies and keep yourself warm at the same time. The fact that you get a dose of potassium and calcium in each serving is just a nice bonus!

Creamy Vegan Arugula Soup
Serves 4

Ingredients:

1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 pound yukon gold potatoes, chopped into 1-inch chunks
4 cups water or vegetable broth
1 1/2 teaspoons fine sea salt
3 cups fresh arugula
1/2 cup coconut milk
Freshly ground black pepper

Directions:

Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender, about 8 minutes. Add in the garlic and sauté until fragrant, about one more minute. Add in the chopped potatoes, 4 cups of water or broth, and salt and bring the liquid to a boil. Once boiling, lower the heat and cover to let the vegetables simmer until the potatoes are fork-tender, about 20 minutes.

soup-blender-vent

Once the potatoes are tender, add the arugula to the pot and stir until bright green, about 3 minutes. Transfer the soup to a blender and blend until smooth, taking special care to vent the blender lid. (I like to lightly cover the hole in the center of the lid with a thin dish towel so that the lid doesn’t blow off from the steam pressure.) Blend in batches if you need to.

Return the soup to the pot over medium heat and stir in the coconut milk. Season with additional salt, if desired, and black pepper and serve warm with any garnishes you like. I added an extra dollop of coconut cream (the thick cream found in a chilled can of coconut milk) and some chopped green onions.

creamy-green-soup

4.9 from 10 reviews
Creamy Vegan Arugula Soup
Author: 
Serves: 4
 
A creamy dairy-free soup made with spicy arugula.
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 pound yukon gold potatoes, chopped into 1-inch chunks
  • 4 cups water or vegetable broth
  • 1½ teaspoons fine sea salt
  • 3 cups fresh arugula
  • ½ cup coconut milk
  • Freshly ground black pepper
Instructions
  1. Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender, about 8 minutes. Add in the garlic and sauté until fragrant, about one more minute. Add in the chopped potatoes, 4 cups of water or broth, and salt and bring the liquid to a boil. Once boiling, lower the heat and cover to let the vegetables simmer until the potatoes are fork-tender, about 20 minutes.
  2. Once the potatoes are tender, add the arugula to the pot and stir until bright green, about 3 minutes. Transfer the soup to a blender and blend until smooth, taking special care to vent the blender lid. (I like to cover the hole in the center of the lid with a thin dish towel so that the lid doesn't blow off from the steam pressure.) Blend in batches if you need to. Return the soup to the pot over medium heat and stir in the coconut milk, which adds a nice richness to the soup. Season with additional salt, if desired, and black pepper and serve warm with any garnishes you like. I added an extra dollop of coconut cream (the thick cream found in a chilled can of coconut milk) and some chopped green onions.

Note: Although I’ve only tried this recipe using arugula, I have a feeling you could use another leafy green, like spinach , if you prefer. I think I also might add a couple carrots to the mix next time, so feel free to adapt this recipe as you like.

Reader Feedback: Do you have any more creative ways to eat more leafy greens when it’s cold outside? 

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

22 thoughts on “Creamy Vegan Arugula Soup

  1. Laura ~ RYG

    I always have that issue to when ordering soup in a restaurant, the more delicious it is, the more cream they seemed to have crammed in there. And quite honestly, it’s good, but it’s not always needed! So I love knock-off soup recipes that I can make so I can control what goes into the soup. There’s only so much cream a body can handle! It has never occurred to me to make soup out of arugula though, how unique and special.

    Reply
  2. Rachel

    I love this idea. Do you think almond milk would work in place of the coconut? I like wilting baby spinach or kale and tossing it with short pasta (plus lemon zest and oil/butter). It pairs well with tomato sauce or other toppings. I will also use fresh greens along with rice/grain and oven roasted veggies and dressing for a warm winter salad. You are right… salad is unappealing when it’s cold! My dad, for one, refuses to even eat a salad if it isn’t tomato season lol.

    Reply
    1. Christine

      I was thinking the same about substituting almond milk for coconut milk since i have a sensitivity to coconut. Let me know if you tried it.

      Reply
  3. Andra

    I just made this, and it’s good! I used an immersion blender, but I think using a real blender would make it smoother. It tastes like potato soup with a little spicy edge from the arugula. I also added double the arugula and added some leftover roasted broccoli. Would definitely make this again!

    Reply
  4. Jeannette

    I love arugula, so much in fact that it disappears into salads before I can use it elsewhere. However I recently made arugula pesto that was amazing, though it wasn’t vegan.
    I got a huge bunch of mustard greens at the farmers market last week, and I tried this recipe with a little curly Kale mixed in (to balance out the tangy mustard), and I used yucca (cassava) instead of potatoes since I am allergic to nightshades.It took the yucca a little longer to get tender, but otherwise the recipe was very good. Thanks!

    Reply
  5. Daryl

    I am a big arugula fan, but it’s such a delicate green that I can’t get to hold up to bring to the office for lunch, so I usually find myself throwing away more than I eat. But that will never happen again! I made this soup and it was delightful! In fact, I’ve been taking it to work to eat for breakfast figuring that I get the energy from the carbs and also a nice punch of greens combined. I did alter one thing that I will not do the next time I make it: I had russet potatoes on hand so I used those, and although I knew it would make the soup have a gluier texture than with the Yukon gold, I was surprised just how much gluier that it got. But even with that, it’s delicious! I highly recommend this simple soup, and will definitely keep this in my rotation moving forward.

    Reply
      1. Louwana

        This soup turned out lovely. Wonderful taste! I did one sub as I didn’t have any celery in the house. I used kohlrabi figuring it might be even a bit more peppery. Very easy to make – will make again.

        Reply
  6. Megan

    Did you use Canned or homemade coconut milk? Just curious since the canned coconut I got at Costco (taste of thai I think) is leaving a weird taste in the recipes I’m using it in.

    Reply
  7. Emma

    I made this for dinner and it was delicious! Like most of your recipes, it was flavorful and filling, but guilt-free. This will be in heavy rotation for winter around here!

    Reply
  8. Valerie

    This is a delicious simple soup recipe. I had some purple potatoes so I added a few. Just made it for lunch and enjoyed every bit of it. There were a few strings which I am assuming is from the celery. Next time I will leave it in the blender a little longer to get some of stringness out. Thanks for showing us what else we can do with arugula. I am also going to try making a pesto as suggested by one of the reviews.

    Reply
      1. Valerie

        Thanks Megan! I am allergic to tree nuts so I when I make a pesto I have to leave out the nuts. Can’t wait to try your arugula pesto recipe!

        Reply
  9. Dana M

    I’ve made this recipe several different ways and love it. I added carrots with the potatoes. Before blending, I set aside some of the carrots and potatoes and cut them into bite size pieces. I added them back into pot of blended soup right before adding the coconut milk. I also did a non-vegan version and added cooked bacon pieces. Both were delicious. Next I’m going to try to substitute some parsnips for a portion of the potatoes.

    Reply
  10. Kath

    I picked the last (tons) of the arugula from my community garden plot and had fortunately come across this recipe. Though I had read all the positive reviews, I was nonetheless skeptical. This soup was delicious and so easy to make. My picky husband even loved it. The only addition I made was some turmeric because, well, why not.
    Thank you!

    Reply

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