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Dairy free arugula soup

by Darryl Grima
by Darryl Grima
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Dairy-free-arugula-soup-ingredients

This dairy-free and vegan arugula soup offers a delightful medley of fresh, wholesome ingredients that culminate in a flavourful and nourishing dish. With a base of extra-virgin olive oil, this soup encompasses the earthy and peppery essence of fresh arugula, complemented by the hearty addition of potatoes, yellow onion, and celery. The luscious creaminess is achieved through the incorporation of coconut milk, adding a touch of sweetness to the ensemble. Seasoned with fine Mediterranean sea salt, garlic, and freshly ground black pepper, this aromatic soup is further enriched by the depth of flavours derived from the vegetable broth, resulting in a truly satisfying dairy-free and vegan culinary creation.

Dairy-free-arugula-soup-ingredients
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 14 g extra-virgin olive oil
  • 60 g fresh arugula
  • 500 g potatoes 
  • 110 g yellow onion
  • 125 g coconut milk
  • 80 g stalks celery 
  • 60 g fresh arugula
  • 1 tbsp extra-virgin olive oil
  • 9 g fine Mediterranean sea salt
  • 9 g garlic
  • 1 litre vegetable broth
  • 120 ml coconut milk
  • Freshly ground black pepper

Instructions

  • Heat olive oil in a large pot over medium heat.

  • Cook the onion and celery until soft, around 8 minutes.

  • Add the garlic and cook for about 1 minute until it releases its fragrance.

  • Add diced potatoes, 1 litre of vegetable broth, and salt to the pot. Bring the liquid to a boil and then reduce the heat.

  • Cover the pot and let the vegetables simmer until the potatoes are easily pierced with a fork, about 20 minutes.

  • Once the potatoes are tender, add arugula to the pot and stir until it turns bright green, approximately 3 minutes.

  • Transfer the soup to a blender and blend until smooth, making sure to vent the blender lid.

  • If necessary, blend the soup in batches.

  • Return the soup to the pot over medium heat, and stir in the coconut milk to add delightful richness to the soup.

  • Season with additional salt and black pepper to taste.

  • Serve the soup warm, garnished with your favourite toppings. Consider adding a dollop of coconut cream and chopped green onions for extra flavour.

Darryl Grima is VeggyMalta's Co-Ordinator. He became vegetarian over 30 years ago and over the years became totally plant based. He recalls a time when Malta was not so vegetarian and vegan friendly. Apart from campaigning and raising awareness on plant based issues he is also active in environmental and animal welfare organisations. He holds a Diploma in Political Studies and a Masters in Business Administration.

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