Arugula and Potato Soup is a simple, rustic soup that is deceptively flavorful.
Arugula Potato Soup, simple and satisfying
Now that my CSA Box share has ended, I have a nice supply of fresh potatoes, beets, carrots, turnips, sweet potatoes, garlic and onions to last me for a few weeks if I am lucky. I’ve made Roasted Vegetables with Sage and Thyme, and Beet and Apple Soup with some of my root vegetable stash, and am working my way through a hoard of fresh potatoes and sweet potatoes.
Root Vegetables – Carrots, Potatoes, Beets and Garlic
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Although the baby arugula I got earlier in the summer was tender and wispy, and delicate enough for salads, the arugula I got towards the end of the season was sturdier and quite bitter. A friend of mine had shared a recipe for Arugula and Potato Soup that she’s been making for years, and mentioned it was best made with the more mature arugula, not baby arugula.
With just a few fresh ingredients, I made this soup in no time. This is a rustic soup, simple but oh so good. Although the arugula was very bitter raw, it became mild once cooked in the soup. This soup contains no stock, simply water. However, it is deceptively flavorful, and is a bowl of pure comfort. I think the trick is the garlic red pepper olive oil that is drizzled on top of the soup right before serving.
All you need to make this soup are a few simple ingredients – Arugula, Potatoes, Garlic, Pepper Flakes, and Whole Grain Bread. Beans are optional, but make a nice addition for some protein and fiber.
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Arugula and Potato Soup Recipe
Adapted from Lidia's Italian Table. I made a few changes to this recipe, including reducing the amount of garlic olive oil in half and adding some beans for protein. I've served this soup two different ways, either with the Parmesan cheese crostini on top, or as the original recipe calls for, simply stirring the bread directly into the soup and sprinkling the Parmesan cheese on top. Either way, this simple soup is unexpectedly flavorful. The arugula loses all its bitterness after cooking.
Ingredients
- 2 potatoes peeled and cut into 1/2" thick slices
- 7 cups water
- salt to taste
- 1 pound arugula the tougher variety, not baby arugula
- 1 cup cooked beans optional
- 2 tablespoon extra virgin olive oil
- 3 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
To Serve
- whole grain bread
- freshly grated Parmesan cheese
Instructions
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In a 4-5 quart soup pot, combine the potatoes and water. Salt the water lightly and bring to a boil. Reduce heat to medium, and cook potatoes, covered, until they are tender but still hold their shape, about 18 minutes.
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Meanwhile, cut off any thick stems from the arugula and wash well to remove any grit and salt. Drain arugula and cut into 2 inch lengths. Stir the arugula into the pot and let boil for another 10 minutes.
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Meanwhile, in a small skillet, heat the olive oil over low heat. Add garlic and crushed red pepper, and cook until garlic is just golden.
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To make crostini, brush a little garlic olive oil on top of the bread slice and sprinkle with some Parmesan cheese. Toast until cheese melts.
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To serve, ladle soup into bowls and drizzle with some garlic olive oil. Break apart the Parmesan cheese crostini and serve with the soup.
If you like this simple Arugula and Potato Soup recipe, you might also like:
Sweet and Spicy Spiralized Cucumber Tomato Arugula Salad Recipe {Daniel Plan Recipe}
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Arugula Tomato Salad and Arugula Roasted Beet Goat Cheese Salad with Lemon Dressing Recipes
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This sounds and looks amazing! Yum!
Thanks Jessica – this is super simple, easy and perfect for a cold day!
oh wow, i am SO in the soup mood. i tried making a soup today and it wasn’t that good. i would love to try this recipe with sweet potatoes and spinach! 😀
Yum, Junia, that sounds like a nice combination! I have lots of sweet potatoes still and will have to give that a try.
So nice to find a potato soup that isn’t pureed. I wouldn’t usually think of combining potatoes and arugula in a soup, but I’m surely going to try it now.
Lydia, this is a rustic soup which is why I love it so much. I was really surprised by the flavor it had considering it was cooked simply with water. I’ve made this a bunch of times, and it is a keeper.
Such a simple soup, but so beautiful. I love that you just used water instead of stock and still got a flavorful result. The addition of beans is a really nice touch. This we will try!
Thanks France – I like adding beans too, makes for a heartier soup.
Interesting that one must use regular arugula. I’m lucky to find even baby arugula at my grocery store though. No matter. This soup looks delicioius, Jeanette. I’ve only made potato soups that at least have part of the potatoes “cooked down,” so this would be a new venture, but I like the concept! 🙂
Thanks,
Shirley
Wow! I’ve never used arugula in soup before…sounds good though!
A lovely soup for the season Jeanette!
Thanks Marla, yes it is the season for soups – it definitely helps me get through the cold season!
I’ve always enjoyed the clean bright flavors of soups made with water instead of stock and I like that garlic red pepper olive oil as a finish.
I haven’t made too many soups with just water, but now I’m much more open to it.
I love getting your shares – your photos alone are drool worthy!
Thanks so much Connie!
This reminds me of a sorrel potato soup I made earlier this summer. I love this more wintry version with the arugula – my favorite salad green!
I’ve yet to try sorrel, but if I see in next summer, will have to give it a try.
Looks simple and delicious! I am all about soup recipes this month as the weather is getting colder!
The simplicity of this soup makes it so tempting. I can imagine how fresh and satisfying it must be.
This soup looks fantastic! I love arugula in anything and especially paired with potatoes! What a delicious, healthy dinner you have made!
Another great recipe of yours Jeanette! This looks so yummy!
Thank you – this is super easy and just plain good.
I love arugula, but i got more than I know what to do with from my CSA box this week. So I’m so happy to have seen this recipe. Definately making it for our weekly “soup and salad” night. 🙂
What a gorgeous soup! And a great way to make the most of the season’s veggies.
I love argula. I have to admit, I’ve never had in a soup, so I can’t wait to try this recipe.
This sounds SO good. I can’t wait to try it!