I’ve been making this soup for probably a decade and it’s still just as delicious and comforting every time. I know, arugula in a soup may sound weird. You’re probably thinking it will be too bitter. I promise it’s not! The leeks and potatoes balance it all out! Occasionally, like once every 2-3 years occasionally, I will get an incredibly bitter batch of baby arugula that ruins the soup, and I buy arugula ALL THE TIME so the chances of this happening to you are very slim. I really hope it doesn’t! This soup is one of my all time favorites and I hope you love it too!
Arugula is part of the cruciferous vegetable family and an all star at fighting cancer! Cruciferous vegetables contain the highest concentration of vitamin A carotenoids, vitamin C, folate, and fiber of any vegetable group. Only one hundred calories worth of cruciferous vegetables provides about 25-40% of your daily fiber requirement! Not only that, but they also contain anti-inflammatory properties. Leeks are also known for their cancer fighting properties and are a prebiotic, meaning they act as food for the good bacteria in your gut!
arugula soup
serves 2 – 4
ingredients
1 1/2 cups leeks, thinly sliced (2 small leeks or 1 large)
2 cloves garlic, minced
2 medium yukon gold potatoes (or 1 large russet)
2 tablespoons extra virgin first cold pressed olive oil
4 cups vegetable broth
5 ounces baby arugula
directions
In a medium saucepan warm olive oil. Cook the leek over low heat, stirring, until softened, then add the garlic, potatoes, and the broth, and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft when stabbed with a fork. Stir in the arugula and purée it in batches in a *blender for 2 minutes, or until it is completely smooth. Serve with crusty whole grain bread.
*My immersion blender does not work on this soup because the arugula just winds up around the blade
