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- By Dave Bell
- Updated on Dec 27, 2018
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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
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.
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/Arugula Soup – The International Soup
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4.75 from 28 votes
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!
Cuisine:British, Vegan, Vegetarian
Diet: dairy-free, egg-free, gluten-free, vegan
Prep Time:5 minutes minutes
Cook Time:15 minutes minutes
Total Time:20 minutes minutes
Servings:2 big servings
Calories:554kcal
Author: HurryTheFoodUp
Ingredients
- 1 small leek
- 3 shallots
- 2 medium potato
- 4 cups arugula/rocket
- 3 cups vegetable broth
- ⅓ 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 black pepper
Optional but highly recommended:
Refreshing cucumber drizzle:
- ¼ cucumber
- ½ tsp sugar
- 3 tbsp pine nuts
- 1 pinch salt
Garlic croutons:
- 2 slices wholegrain bread (slightly hardened)
- 1 tbsp oil
- ½ clove garlic
Instructions
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.
Optional:
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!
NOTES
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
Nutrition Facts
Rocket/Arugula Soup – The International Soup
Amount per Serving
Calories
554
% Daily Value*
Fat
24
g
37
%
Saturated Fat
3
g
19
%
Sodium
2278
mg
99
%
Potassium
1536
mg
44
%
Carbohydrates
77
g
26
%
Fiber
11
g
46
%
Sugar
19
g
21
%
Protein
14
g
28
%
Vitamin A
2469
IU
Vitamin C
58
mg
70
%
Calcium
165
mg
17
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments
Leave a comment below
18 comments
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Audrey Reeves18. October 2023 at 0:18
Could you substitute a parsnip for the potato?
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Hauke Fox18. October 2023 at 9:25
Yes, that shouldn’t be a problem. In fact, a great idea!
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Janet18. June 2023 at 18:34
Excellent
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G17. April 2023 at 22:28
Super delicious! So savory, spicy and satisfying. I used 2/3c lite coconut milk from can and a whole 5oz clam shell of baby arugula that was about to go south. Thank you so much for such an easy and scrumptious recipe!Reply
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Hauke Fox18. April 2023 at 12:18
Ah, that’s a nice idea! Also good on you saving the arugula from going bad, haha 😀
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Eva16. April 2023 at 12:26
Super easy, quick and tasty. I’ve never tried mustard in a soup, delicious! Only use fresh rocket, I’ve added way too much wilted(not rotten), some yellowish leafs, which were not fit for a salad and my hand blender struggled to chop the long stems.
Would be great even with wild garlic or young nettles.Reply
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Dave16. April 2023 at 13:19
Nice one Eva! I’m glad it turned out so well. I love the wild garlic and nettles idea too!
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elske20. September 2022 at 17:29
i have lots of wild ruccola in my garden and would love to make this soup, is it freezable?
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Hauke Fox20. September 2022 at 17:34
Oh, that sounds great! And sounds like you’re living somewhere in the south 🙂
Yes, the soup is freezable!Reply
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Paulette21. June 2021 at 22:26
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 !Reply
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Dave23. June 2021 at 10:18
Glad to hear it, Paulette! Yes, good arugula is hard to beat. Fantastic that you’ve frozen it for the winter, too 🙂
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Ginny21. April 2021 at 19:13
Can leftovers be frozen?
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Hauke Fox23. April 2021 at 11:30
Yes! 🙂
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Donald HIndle2. November 2020 at 20:23
Excellent description. I would just add that arugula seems to be really easy to grow.. it even volunteers in the garden a year later.Reply
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Dave5. November 2020 at 15:10
Hi Donald, good point! I’ve never grown it myself, but now I want to :D. Thanks for writing!
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Zuzana15. August 2020 at 3:41
Made it for the first time today. Really enjoyed the soup! Thank hank you!Reply
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Dave17. August 2020 at 8:26
Happy to help, Zuzana! Glad you enjoyed it!
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Dorothee Meyer12. June 2020 at 22:25
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! 🙂Reply
