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!

bowl of 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.

preparing arugula soup in a pot and blender

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.

two bowls of arugula soup

4.91 from 11 votes
Print
Creamy Vegan Arugula Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
A creamy dairy-free soup made with spicy arugula.
Course: Soup
Servings: 4
Calories: 169 kcal
Author: Detoxinista.com
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
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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Comments

Michela

Truly the most amazing soup, EVER!!!! Thank you for the recipe 🙂

Sheri

This has become a staple soup in my house. I love it!

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