There’s nothing quite like a warm, comforting bowl of soup to soothe the soul, especially when it’s bursting with fresh, vibrant greens like arugula. This vegan arugula soup recipe is a perfect way to enjoy the peppery bite of arugula in a creamy, nourishing soup that’s both light and satisfying.
Whether you’re looking for a quick lunch, a starter for dinner, or a wholesome meal on a chilly day, this soup hits all the right notes. Plus, it’s entirely plant-based, making it a fantastic option for vegans and anyone wanting to eat more greens.
Incorporating simple ingredients and straightforward steps, this recipe transforms humble arugula into a silky, flavorful soup that’s packed with nutrients and easy on your schedule. If you’re ready to discover a new favorite that celebrates the fresh taste of greens in a comforting form, keep reading for all the details.
Why You’ll Love This Recipe
Arugula soup offers a unique twist on traditional green soups with its distinctive peppery flavor that brightens every spoonful. It’s incredibly quick to prepare, making it ideal for busy weeknights or last-minute guests.
This soup is naturally vegan, dairy-free, and gluten-free, ensuring it fits a variety of dietary needs without sacrificing taste.
The creaminess comes from blended potatoes and coconut milk, adding richness without any animal products. Plus, arugula is packed with vitamins A, C, and K, as well as antioxidants, so this soup is as nourishing as it is delicious.
It’s perfect for those who want to eat healthfully while indulging in something warm and comforting.
Ingredients
- 4 cups fresh arugula, washed and trimmed
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup full-fat coconut milk (or any plant-based milk)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Juice of half a lemon
- Optional garnish: toasted pumpkin seeds or fresh herbs
Equipment
- Large soup pot or Dutch oven
- Cutting board and knife
- Blender or immersion blender
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle for serving
Instructions
- Prepare the vegetables: Peel and dice the potatoes into small cubes. Chop the onion and mince the garlic cloves.
- Sauté the aromatics: Heat the olive oil in your pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the garlic and cook for another 1-2 minutes until fragrant.
- Add potatoes and broth: Stir in the diced potatoes, then pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes or until potatoes are tender.
- Add arugula: Add the fresh arugula leaves to the pot. Cook for 3-4 minutes until the arugula wilts.
- Blend the soup: Use an immersion blender directly in the pot or transfer soup in batches to a blender. Blend until smooth and creamy.
- Stir in coconut milk: Return the blended soup to the pot if needed. Stir in the coconut milk and gently heat through without boiling.
- Season and finish: Add salt and pepper to taste. Stir in the lemon juice to brighten the flavors.
- Serve: Ladle the soup into bowls and garnish with toasted pumpkin seeds or fresh herbs if desired.
Tips & Variations
“For an extra depth of flavor, try roasting the potatoes before adding them to the soup. You can also swap coconut milk for cashew cream for a different creamy texture.”
- Spice it up: Add a pinch of red chili flakes or a dash of smoked paprika for a warming kick.
- Herb swaps: Fresh basil or parsley can be added along with arugula for a layered green flavor.
- Protein boost: Stir in cooked white beans or lentils after blending for a heartier meal.
- Make it nutty: Top the soup with toasted pine nuts or slivered almonds for crunch.
- Chilled version: This soup also tastes great cold as a refreshing summer dish—just chill and serve.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 25 g |
| Fat | 7 g |
| Fiber | 5 g |
| Vitamin A | 40% DV |
| Vitamin C | 35% DV |
| Calcium | 8% DV |
| Iron | 10% DV |
Serving Suggestions
This vibrant arugula soup pairs wonderfully with crusty bread or a light salad. For a cozy meal, serve alongside warm Hamburger Bun Sourdough Recipe or try a side of roasted vegetables.
If you want to keep things simple yet delicious, a dollop of vegan sour cream or a sprinkle of nutritional yeast adds a nice touch. For a fun and comforting twist, serve your soup with crispy garlic croutons made from leftover bread, or try pairing it with a fresh vegan sandwich.
Conclusion
This vegan arugula soup recipe is an excellent way to enjoy the bold, peppery flavor of arugula in a comforting and nutritious bowl. With simple ingredients and easy steps, it’s accessible for any home cook looking to add more greens to their diet.
The creamy texture, enhanced by coconut milk and potatoes, makes it a satisfying meal that doesn’t rely on dairy or animal products.
Whether you’re new to plant-based cooking or a seasoned vegan, this soup is sure to become a staple in your recipe collection. Don’t forget to explore more delicious vegan recipes like our Half Runner Beans Recipe or try the delightful Kodiak Banana Muffins Recipe for a sweet treat.
Happy cooking and enjoy your nourishing bowl of arugula soup!
📖 Recipe Card: Vegan Arugula Soup
Description: A fresh and vibrant arugula soup that's easy to make and completely vegan. Perfect as a light starter or a healthy meal.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups fresh arugula, packed
- 2 medium potatoes, peeled and diced
- 1 teaspoon lemon juice
- Salt to taste
- Black pepper to taste
- Optional: 1/4 cup coconut milk for creaminess
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion and garlic; sauté until soft.
- Add diced potatoes and vegetable broth; bring to a boil.
- Simmer until potatoes are tender, about 15 minutes.
- Add arugula and cook for 2-3 minutes until wilted.
- Blend soup until smooth using an immersion blender.
- Stir in lemon juice, salt, and pepper.
- Optional: Add coconut milk and heat through before serving.
Nutrition: Calories: 120 kcal | Protein: 3 g | Fat: 5 g | Carbs: 15 g
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