Rocket Soup / Arugula Soup – It’s the food that counts
- Updated on Dec 27, 2018
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Language is a funny old thing. Order a rocket soup in some places and you’ll be met with blank stares. In others, a joke about how fast you want it. In yet more, you’ll be handed a steaming hot bowl of tasty, green arugula soup.
Yep, arugula is rocket and rocket is arugula. It’s the same great leaf, whatever you call it.
The name ‘arugula’ seems to have been brought to the US by Southern Italian immigrants – the Latin word for it is ‘Eruca’. (Here’s a short history if you want it).
Coming to be known as ‘roquette’ in France, the English (always delighted to steal and change words from the French) took it and pronounced it the more palatable ‘rocket’.
And so, we finally arrive at rocket soup. Or arugula soup, if you will.
Rocket Soup / Arugula Soup
This soup just has so much going for it! The main flavour is provided by the lovely, peppery rocket leaves, mixed with softly cooked onions and just a hint of a background mustard taste.
The thick, bitey texture of the soup is provided by the potatoes and leek, and it’s very comforting and satisfying.
Our favourite way to eat it is with a chopped cucumber mixed with a pinch of sugar and salt then drizzled over the top. It’s really refreshing and makes for a pleasing contrast.
Naturally, this rocket soup is perfect as a starter or appetizer. It’s also definitely good as a main meal too, it just needs something extra with it.
My personal favourite is to chop up some day-old bread and fry it in oil as croutons. Just before they’re done throw in a little pressed garlic and fry for another thirty seconds or so.
And finally – know your leaves
Rocket/Arugula leaves tend to fluctuate wildly in terms of flavour (and therefore enjoyment). If you’re not blown away by your rocket, try another brand, store or market. Shop around until you find a flavour you really like.
Never forget to give your rocket a good wash before turning it into soup – grains of dirt love to linger in hidden pockets so be sure to get it all out first!
Ingredients
- 1 small leek
- 3 shallots
- 2 medium potato
- 4 cups arugula/rocket
- 3 cups vegetable broth
- ⅓ cup non-dairy cream (like soy cream. Soy yogurt is fine too)
- 1 tbsp mustard (normal or dijon)
- 1 tsp nutmeg
- ½ tsp salt
- ½ tsp black pepper
Optional but highly recommended:
Garlic croutons:
- 2 slices wholegrain bread (slightly hardened)
- 1 tbsp oil
- ½ clove garlic
Instructions
- Slice the leek and shallots thinly. Fry slowly on a low-medium heat for 5 minutes in a large saucepan, don’t let them burn.
- Chop the potato into small pieces and add them and the vegetable broth to the pan. Simmer for 12-15 minutes, until the potato is soft.
- Finally, add the vegan cream, rocket/arugula, mustard, pepper, nutmeg and salt. Give it all a good blend with a hand blender. You can make it completely smooth, or leave a few lumps for texture.
Optional:
- While the soup is cooking, slice the cucumber very thinly. Put in a bowl and mix with the sugar and some salt. Fry the pine nuts (without oil) and put aside.
- If you would like croutons, slice the bread into squares and fry in olive oil on a medium heat for 2-3 minutes. Add some pressed/crushed garlic and fry for another thirty seconds. Done!
- When serving, garnish with a little cucumber mix and pine nuts. Add croutons if using. Done!
NOTES
Nutrition
Comments
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16 comments
Had lots of left over arugula at home, that needed to be used so I googled “arugula soup” and discovered your website. Great job you are doing! Soup was really delicious and I’ll try your cornmeal porridge for breakfast tomorrow!
Thank you! 🙂
Made it for the first time today. Really enjoyed the soup! Thank hank you!
Happy to help, Zuzana! Glad you enjoyed it!
Excellent description. I would just add that arugula seems to be really easy to grow.. it even volunteers in the garden a year later.
Hi Donald, good point! I’ve never grown it myself, but now I want to :D. Thanks for writing!
Can leftovers be frozen?
Yes! 🙂
Ok I grow health beautiful Arugula !
My first taste was travelling thru Italy.
I love it on everything!
I have an abundance this year!
Sharing daily I don’t want to waste.
You’re soup was great and I froze it. Now I can keep stocks for winter !
Glad to hear it, Paulette! Yes, good arugula is hard to beat. Fantastic that you’ve frozen it for the winter, too 🙂
i have lots of wild ruccola in my garden and would love to make this soup, is it freezable?
Oh, that sounds great! And sounds like you’re living somewhere in the south 🙂
Yes, the soup is freezable!
Super easy, quick and tasty. I’ve never tried mustard in a soup, delicious! Only use fresh rocket, I’ve added way too much wilted(not rotten), some yellowish leafs, which were not fit for a salad and my hand blender struggled to chop the long stems.
Would be great even with wild garlic or young nettles.
Nice one Eva! I’m glad it turned out so well. I love the wild garlic and nettles idea too!
Super delicious! So savory, spicy and satisfying. I used 2/3c lite coconut milk from can and a whole 5oz clam shell of baby arugula that was about to go south. Thank you so much for such an easy and scrumptious recipe!
Ah, that’s a nice idea! Also good on you saving the arugula from going bad, haha 😀
Excellent