Rocket Soup / Arugula Soup - It’s the food that counts

Rocket Soup / Arugula Soup – It’s the food that counts

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Rocket Soup / Arugula Soup – It’s the food that counts - rocket soup is served #dijon cucumber #sugar |

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 – It’s the food that counts - rocket soup ingredients #vegetarian #soup |
Rocket Soup / Arugula Soup – It’s the food that counts - the leek and shallots are frying in a large saucepan #vegan #potatoes |
Rocket Soup / Arugula Soup – It’s the food that counts - potatoes and the vegetable broth are added into the pan #arugula #shallots |
Rocket Soup / Arugula Soup – It’s the food that counts - other ingredients are added into the pan #leek #vegetable broth |
Rocket Soup / Arugula Soup – It’s the food that counts - pine nuts are frying in the pan without oil #leek #vegetable broth |
Rocket Soup / Arugula Soup – It’s the food that counts - Dave is blending the soup #dijon mustard #nutmeg |

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.

Rocket Soup / Arugula Soup – It’s the food that counts - rocket soup is ready #dijon salt #quick |

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!

Rocket Soup / Arugula Soup – It’s the food that counts - rocket soup serving #dijon pine nuts #oil |
Rocket Soup / Arugula Soup – It’s the food that counts |
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4.81 from 21 votes

Rocket/Arugula Soup – The International Soup

Whether you call it rocket soup or arugula soup this awesome soup will taste just as delicious. Heartwarming and full of nutrients, this will keep you going over winter!
Course Soup, Starter
Cuisine British, Vegan, Vegetarian
Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 big servings
Calories 554kcal


  • 1 small leek
  • 3 shallots
  • 2 medium potato
  • 4 cups arugula/rocket
  • 3 cups vegetable broth
  • 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 pepper

Optional but highly recommended:

    Refreshing cucumber drizzle:

    Garlic croutons:

    • 2 slices whole wheat bread (slightly hardened)
    • 1 tbsp oil
    • ½ clove garlic


    • 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.


    • 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!


    Need more salads? We have sooooooo many awesome ones to choose from. Head over here to peruse our prolific section!
    Please note that the nutritional information includes the cucumber dip and croutons.


    Nutrition Facts
    Rocket/Arugula Soup – The International Soup
    Amount per Serving
    % Daily Value*
    Saturated Fat
    Vitamin A
    Vitamin C
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Dave

    From the UK to Germany with many stops along the way. Food without meat is the best type of food. And I plan to share it!


    1. Dorothee Meyer

      5 stars
      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! 🙂

    2. 4 stars
      Made it for the first time today. Really enjoyed the soup! Thank hank you!

    3. 5 stars
      Excellent description. I would just add that arugula seems to be really easy to grow.. it even volunteers in the garden a year later.

    4. Can leftovers be frozen?

    5. 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 !

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