Creamy Vegan Arugula Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
169 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Vegan Arugula Soup
Description
Creamy Vegan Arugula Soup features sautéed yellow onion and celery cooked until tender, with garlic to add aroma. Yukon gold potatoes simmer in broth until soft, providing body and creaminess when pureed. Fresh arugula is added briefly to maintain its vibrant color and mild peppery flavor, then blended with coconut milk for a smooth, rich consistency without dairy.
The soup balances the slightly bitter taste of arugula against the creamy base from potatoes and coconut milk. The cooking method ensures vegetables soften fully while keeping arugula’s brightness. Seasoned with salt and freshly ground black pepper, it delivers a well-rounded, comforting bowl that suits vegan diets.
This soup is ideal for cooler days or when a light, plant-based meal is desired. It can be served alone or with crusty bread. The addition of coconut milk adds richness without heavy cream, maintaining its dairy-free profile.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion , chopped
- 2 celery chopped, stalks
- 3 cloves garlic , minced
- 1 pound potato chopped into 1-inch chunks, Yukon gold variety
- 4 cups water or vegetable broth
- 1 1/2 teaspoons salt fine sea salt
- 3 cups arugula fresh
- 1/2 cup coconut milk
- black pepper freshly ground
Instructions
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Sodium | 904mg | 38% |
| Potassium | 631mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 16.6mg | 18% |
| Calcium | 58mg | 6% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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