More than Mushrooms: Eating Vegetarian - A Community Blog

After years of dealing with well-meaning relatives and restaurants with no veggie-friendly options but salad and gigantic Portobello mushrooms, Rebecca is excited to share her hard-won recipes, nutrition tips and restaurant dining advice with both fellow herbivorous and omnivorous Central PAers alike.

Eating vegetarian with arugula

Written by Becky Cecala, Community blogger | May 31, 2013 7:39 AM
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Photo by Becky Cecala

Vegetable soup with arugula

As I mentioned, I’m getting a lot of delicious greens from my CSA share.  I had a bag of arugula that was just starting to get a bit old but didn’t think I’d use it up in time in salads.  Arugula has an earthy, spicy taste.  As I munched a couple of leaves and considered what to do with it, it occurred to me that arugula might serve the same role as spinach in a soup.  What follows is my first attempt at incorporating arugula into a pretty standard veggie soup that I make – in my opinion it was a success!

Bring 3 cups of water and one vegetable bouillon cube to a simmer.  Add one large russet potato, cubed.  Sprinkle in 1/4-1/2 teaspoon of cayenne pepper, of black pepper, and of curry spice.  If you like Italian spices such as oregano or basil, those will work well with this soup as well.

Chop half an onion and add that to the soup, as well as your favorite frozen or fresh vegetables.  We haven’t gotten any fresh corn or peas yet, so I added about 1 cup of a frozen mixture of both.  Then add three, chopped, medium-sized carrots.  Next, stir in ½-1 cup of your favorite pasta/tomato sauce.  The sweeter the sauce is the better, because the tangy taste of the arugula can be balanced by the sauce. 

Lastly, process 1 bag (about 3 cups) of arugula and add it to simmer in the soup.  I processed it, but you could certainly just give it a rough chop if you enjoy larger pieces of veggies in your soup.  I simmered the soup for about 30 minutes (from start to finish) because I wanted to give the arugula some time to get soft and a little less potent.  I like my potatoes a bit mushy, so if you'd prefer them to be firmer you can just add them to the soup last.

I didn’t add cream this time, but I suspect that if you made this soup creamy it would taste just as good.  The arugula did a nice job of standing in for spinach, and now that I’m getting spinach from the CSA as well, I may use it next time.  Enjoy!

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