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Smoked Garlic and Arugula (Rocket) Soup
5 from 6 votes

Smoked Garlic and Arugula (Rocket) Soup

Smoked Garlic soup with rocket (arugula) leaves. Easy recipe, good for entertaining, made in 30 minutes and, with no cream in sight, this healthy starter happens to be vegan.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4 people
Calories: 60 kcal
Course: Appetizer, Lunch
Cuisine: French

Ingredients

  • 2 tablespoon olive oil
  • 4-5 cloves garlic peeled, germ removed, chopped finely, smoked
  • 1 leek finely sliced, small, or onion
  • 200 g (7oz/ 1½ cups) potato one large potato (peeled weight, floury type, e.g. Binje, Maris Piper, Desiree
  • 500 ml (18 floz / 2 cups) vegetable stock
  • 150 g (5.5oz/ 7 cups) arugula aka rocket; leaves
  • 1 tablespoon flat leaf parsley finely chopped
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Heat the olive oil over a medium heat in a high-sided pan and add the chopped leek (or onion). Sweat for a few minutes, stirring continuously, ensuring it doesn't brown. Add the finely chopped garlic (and smoked paprika if using - see NOTES for substitute alternatives) and sweat for a couple of minutes more.
  2. Add the chopped potato, adding the stock. Boil then cover and simmer on reduced heat for about 15 minutes or until the potatoes are cooked.
  3. Finally add the rocket/arugula (reserve a few for the decor) and parsley leaves. Return very BRIEFLY to the boil with the lid on (no more than 5 minutes), then immediately turn off the heat.
  4. Blend with a stick blender until smooth, adding some salt and ground black pepper to your taste.
  5. When ready to serve, reheat gently (do not boil), drizzle over some good quality olive oil and decorate with some rocket/arugula leaves.

Notes

  • TIP: just as with regular garlic, remove the inner germ from each clove, as this aids digestion.
  • Smoked garlic substitutes: Use only 2 cloves of regular garlic and add a half teaspoon of smoked paprika for the smokey taste. Alternatively, roast a whole head of garlic with the smoked paprika with a little olive oil in the oven for 30 minutes at 200°C/180°C fan/400°F/Gas 6 then squeeze into the soup at the end before blitzing. 
  • Serving Suggestion: Delicious as an amuse-bouche, appetizer or starter with (hot) smoked salmon.
  • Nutrition: 60 Calories per serving; 3g protein; 12g carbohydrates.