Zesty Green Watercress and Arugula Soup
A vibrant and peppery soup that combines the bold spice of watercress with the nutty bitterness of arugula. This luxuriously smooth, velvety soup gets its creaminess from potato and a touch of coconut milk, offering a sophisticated yet simple culinary experience ready in under 30 minutes.
Equipment
- Large pot or Dutch oven
- High-speed blender or Immersion blender
- Chef's knife
- Cutting board
- Vegetable peeler
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 medium Yellow Onion, chopped
- 3 cloves Garlic, minced
- 1 large Yukon Gold Potato, peeled and diced
- 4 cups low-sodium Vegetable Broth
- 2 large bunches Watercress about 8 oz
- 3 cups Arugula, packed
- ½ cup Full-Fat Coconut Milk, from a can
- 1 tbsp fresh Lemon Juice
- Salt, to taste
- Freshly cracked Black Pepper, to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes, until the onion is soft and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the diced Yukon Gold potato and the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a steady simmer. Cover and cook for 10-12 minutes, or until the potatoes are fork-tender.
- Turn off the heat. Add the entire amount of watercress and arugula to the pot. Use a spoon to press the greens down into the hot broth until they wilt, which should take about 60 seconds.
- Carefully transfer the soup to a high-speed blender. Add the coconut milk and fresh lemon juice. Blend on high for 1-2 minutes until completely smooth and silky. Alternatively, use an immersion blender directly in the pot.
- Pour the soup back into the pot if necessary. Taste and season generously with salt and freshly cracked black pepper. Gently reheat if needed, but do not boil. Serve immediately.
Notes
Key Tips: Do not boil the greens; wilt them in the residual heat to maintain a vibrant green color. The fresh lemon juice is essential for brightness. Blend thoroughly for a truly velvety texture.
Variations & Toppings: For a different creamy base, use a parsnip or steamed cauliflower instead of potato. Heavy cream or cashew cream can replace coconut milk. For toppings, consider a drizzle of brown butter, crispy roasted chickpeas, toasted pumpkin seeds, or a dollop of Greek yogurt or goat cheese.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, being careful not to boil, to preserve its color.