Welcome to a delightful recipe that combines simplicity and elegance: Creamy Arugula Soup. This dish is perfect for a cozy night or when you want something light yet satisfying. With fresh arugula and a creamy base, this soup is sure to become a favorite in your household. It’s easy to make and brings a rich, peppery flavor that’s both unique and comforting.
| Servings | Total |
| 4 | 35mins |
History of Creamy Arugula Soup
Creamy Arugula Soup has its roots in Italian cuisine, where arugula (or rocket) has been used for centuries in salads and cooked dishes. Known for its slightly spicy and nutty flavor, arugula adds a distinctive taste to this creamy soup. While traditional arugula soups are often simple and broth-based, the creamy version has gained popularity for its rich texture and enhanced flavor profile.
Why Creamy Arugula Soup?
There are many reasons to love Creamy Arugula Soup. It’s quick and easy to prepare, making it perfect for busy weeknights. The soup’s creamy texture and vibrant flavor make it a hit with both kids and adults. Plus, it’s a great way to incorporate more greens into your diet without sacrificing taste.
What is Creamy Arugula Soup Made of?
Creamy Arugula Soup is made with fresh, simple ingredients:
- Arugula: The star of the dish, providing a peppery kick.
- Onion and Garlic: Essential for a flavorful base.
- Potato: Adds creaminess and body to the soup.
- Vegetable Broth: Forms the base and enhances the overall flavor.
- Cream: Provides a rich, smooth texture.
- Olive Oil and Seasonings: To bring everything together.
What to Have with Creamy Arugula Soup
Creamy Arugula Soup pairs wonderfully with various side dishes:
- Crusty Bread: Perfect for dipping and soaking up the soup.
- Simple Salad: A fresh, light complement to the rich soup.
- Grilled Cheese Sandwich: Adds a comforting, cheesy touch.
Is Creamy Arugula Soup Healthy?
Yes, Creamy Arugula Soup is a healthy option. Arugula is packed with vitamins A, C, and K, as well as calcium and iron. The soup also contains potatoes, which are a good source of fiber and potassium. By using vegetable broth and a moderate amount of cream, you can keep this dish nutritious and delicious.
Kitchen Equipment
To make this recipe, you will need:
- Cutting board
- Sharp knife
- Large pot
- Blender or immersion blender
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 4 cups fresh arugula
- 1 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Directions:
- Dice the onion and potatoes, and mince the garlic. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
- Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender about 15 minutes.
- Add the fresh arugula to the pot and cook until wilted about 2 minutes. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream and season the soup with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
- Ladle the soup into bowls and top with grated Parmesan cheese if desired. Enjoy!
Tips
- Use pre-chopped onions and garlic to save time.
- Substitute spinach or kale for arugula if you prefer a different green.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Conclusion
Creamy Arugula Soup is a delicious and easy-to-make dish that’s perfect for any occasion. Its rich flavors and comforting warmth make it a family favorite. Give this recipe a try and enjoy a hearty, satisfying meal!
MORE RECIPES
The Best Creamy Arugula Soup
Equipment
- Cutting board
- Sharp knife
- Large pot
- Blender or immersion blender
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 4 cups fresh arugula
- 1 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Dice the onion and potatoes, and mince the garlic. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
- Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender about 15 minutes.
- Add the fresh arugula to the pot and cook until wilted about 2 minutes. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream and season the soup with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
- Ladle the soup into bowls and top with grated Parmesan cheese if desired. Enjoy!