Vegan Arugula Soup
Ingredients
- 1½ cups fresh arugula
- ½ tablespoon extra-virgin olive oil
- ½ yellow onion, chopped
- 1 stalk celery, chopped
- 1½ cloves garlic, minced
- 225g yukon gold potatoes, chopped into 1-inch chunks
- 2 cups water
- ¾ teaspoons fine sea salt
- ¼ cup coconut milk
- Freshly ground black pepper
- Garnishing: coconut cream, green onion
Intro
Creamy, thick & hearty – this Vegan Arugula Soup is the perfect comfort food for cold rainy days, and it’s nutritious! Save this post, give it a try and share your thoughts with us.
Instructions
- Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender for about 8 minutes.
- Add in the garlic and sauté, heat for about one more minute.
- Add in the chopped potatoes, water and salt and bring to a boil.
- Once boiling, lower the heat and cover to let the vegetables simmer for about 20 minutes until the potatoes are tender.
- Once the potatoes are tender, add the arugula to the pot and stir for about 3 minutes until bright green.
- Transfer the soup to a blender and blend until smooth.
- Return the soup to the pot over medium heat and stir in the coconut milk.
- Season with additional salt, if desired, and black pepper. Serve warm with garnishes.
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