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.

Course Soup
Servings 4
Author Maryanne Riege, Certified Holistic Health Coach


  • 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


  1. Heat the 1 Tbsp vegetable broth in a large pot over medium heat.

  2. Add onion and celery and saute for 5 minutes, or until tender.

  3. Add the garlic and saute another minute or so.

  4. Add parsnips, 4 cups vegetable broth, coconut milk, salt, and bring to a boil.  

  5. Once boiling, lower the heat and cover, letting vegetables simmer until the parsnips are tender (approximately 10 minutes).

  6. Add arugula and stir until wilted.

  7. Transfer to a blender and blend until smooth.

  8. Season with salt and pepper, to taste. Transfer back to pot and warm if necessary.