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GREEN WATERCRESS AND ARUGULA SOUP

Delicious Green Watercress and Arugula Soup in 25 Minutes

A quick and healthy Green Watercress and Arugula Soup with coconut milk and Yukon Gold potatoes, perfect for clean eating.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Extra Virgin Olive Oil Adds richness and depth during sautéing.
  • 1 medium Yellow Onion Provides a fragrant base flavor.
  • 3 cloves Garlic Enhances the soup’s aromatic notes.
  • 1 medium Yukon Gold Potato Offers a creamy texture that thickens the soup.
  • 4 cups Low-Sodium Vegetable Broth Acts as the soup's liquid base.
  • 2 cups Watercress Central to the soup’s distinct peppery flavor.
  • 2 cups Arugula Adds a nutty bitterness and zest.
  • 1 cup Full-Fat Coconut Milk Provides creaminess and rounds out flavors.
  • 1 tablespoon Fresh Lemon Juice Brightens the soup and balances flavors.
  • to taste Salt & Freshly Cracked Black Pepper Used to season to taste.
For Optional Toppings
  • 1 cup Crispy Roasted Chickpeas Adds a delightful crunch and extra protein.
  • 1/2 cup Toasted Pumpkin Seeds Provides a lovely texture and earthy flavor contrast.
  • 1 tablespoon Dollop of Greek Yogurt or Goat Cheese Elevates the richness.

Equipment

  • large pot
  • high-speed blender

Method
 

Cooking Steps
  1. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add one chopped yellow onion and a pinch of salt, sautéing for about 5-7 minutes until the onion is translucent and soft.
  2. Next, stir in 3 minced garlic cloves and sauté for an additional minute, just until fragrant.
  3. Add one diced Yukon Gold potato and 4 cups of low-sodium vegetable broth to the pot. Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cook for about 10-12 minutes until the potatoes are fork-tender.
  4. Once the potatoes are tender, turn off the heat and fold in 2 cups of watercress and 2 cups of arugula.
  5. Carefully transfer the entire mixture to a high-speed blender. Add 1 cup of full-fat coconut milk and squeeze in the juice of one fresh lemon. Blend until the soup is velvety smooth and creamy.
  6. Pour the blended soup back into the pot over low heat. Taste and adjust the seasoning with salt and freshly cracked black pepper to your preference. Reheat gently.

Nutrition

Serving: 1bowlCalories: 190kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 380mgPotassium: 520mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Avoid boiling the greens; wilt them gently to keep the bright color. Use high-speed blender for velvety texture.

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