Creamy Vegan Arugula Soup Serves 4
1 tablespoon extra-virgin olive oil
1 yellow onion chopped
2 stalks celery chopped
3 cloves garlic minced
1 pound yukon gold potatoes
chopped into 1-inch chunks
4 cups vegetable broth
1 1/2 teaspoons fine sea salt
3 cups fresh arugula
1/2 cup coconut milk
Freshly ground black pepper
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 lightly 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. 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.
Note: Although I’ve only tried this recipe using arugula, I have a feeling you could use another leafy green, like spinach , if you prefer. I think I also might add a couple carrots to the mix next time, so feel free to adapt this recipe as you like.