Creamy Arugula Soup
Arugula is a member of the super-food cruciferous vegetable family. Cruciferous vegetables (think Broccoli, cauliflower, Brussel sprouts, and arugula) are among the healthiest vegetables thanks to their anti-inflammatory, antioxidant, and detoxifying properties.
We typically think to eat arugula raw in salads, but it is delicious in soups! Arugula has a peppery, fresh flavor and produces a light and refreshing summer soup.
- 4 c vegetable broth
- 1 Tbsp vegetable broth for sauting
- 3 stalks celery chopped
- 1 med onion chopped
- 4 cloves garlic minced
- 4 med parsnips chopped
- 1 can coconut milk
- 2 tsp sea salt
- 4 c fresh arugila
- pepper to taste
Heat the 1 Tbsp vegetable broth in a large pot over medium heat.
Add onion and celery and saute for 5 minutes, or until tender.
Add the garlic and saute another minute or so.
Add parsnips, 4 cups vegetable broth, coconut milk, salt, and bring to a boil.
Once boiling, lower the heat and cover, letting vegetables simmer until the parsnips are tender (approximately 10 minutes).
Add arugula and stir until wilted.
Transfer to a blender and blend until smooth.
Season with salt and pepper, to taste. Transfer back to pot and warm if necessary.