This is one of the most unexpectedly delicious soups I have ever eaten, and I want to eat it now on a daily basis. As usual, not a pretty photo (sorry), but it tastes soooooo good! My husband said that, to him, it tasted like a cross between a cream of mushroom soup (which is bizarre, because there are no mushrooms) and a really amazing clam chowder (which is even more bizarre, given the complete absence of anything clam-like). I just know that it was so good, it disappeared all in one meal. (And there was a LOT of soup in that pot).
I got the recipe from the wonderful Detoxinista, Megan, and if you want to use her original recipe, which is probably a good idea in terms of getting a more predictable outcome, click here. Mine is, as usual, modified based on what we had on hand plus our personal taste.
The photo above is of my husband’s bowl, to which he added some pasta so that he would have more to chew. I ate mine without pasta. We both cleaned our bowls enthusiastically.
Here is my modified version of the Detoxinista’s fantastic recipe:
INGREDIENTS:
2 Tbsp extra-virgin olive oil
1/2 yellow onion (chopped)
3 stalks celery (chopped)
6 cloves garlic (minced)
4 medium-sized Yukon gold potatoes (chopped)
4 cups veggie broth
1 1/2 tsp Himalayan salt
6 cups fresh arugula
1 can coconut milk
INSTRUCTIONS:
Heat olive oil in a large pot over medium heat, then saute the onions, celery, and garlic for about 6-8 minutes, until translucent.
Add chopped potatoes, veggie broth, and salt. Bring to a boil, then lower heat, cover, and simmer for about 20 minutes, until potatoes are tender.
Add arugula to the pot and stir until bright green, for about 3 minutes.
Transfer half of the soup mixture to a blender, along with the coconut milk. Blend until creamy, then pour back into the pot with the remaining soup and stir.
Add additional salt and/or black pepper to taste.
Enjoy!
Kim McCoy
Vegan Mama 
I can tell this will be relish just from the ingredients.
Sent from my iPad
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Wow, your recipes are amazing! Thank you for what you do, I love you blog. My son is 17 months old and practically vegan (apart from an organic goat milk formula in the mornings/evenings instead of breastmilk, but looking forward to getting rid of it!), and I am always afraid of missing out on proper nutrition tips due to lack of easily accessible information. For example I just found out today about the need to give flaxseeds for ALA. Is there something else you would say is a daily essential in your son’s diet (apart from B12 of course), that might not be so intuitive to think of from the start?
Thanks so much for your kind words! I am definitely not a nutritionist, but to answer your question, I believe (and experience has taught me) that providing my son with a wide variety of nutritious foods is key, so I would focus more on providing whole, plant-based, colorful foods than worrying about supplements. By colorful, I mean instead of serving all one color foods during a meal (such as in a curry, if it’s all white/brown, say with rice, potatoes, and chickpeas) to make sure there are multiple colors (so for example, add to the curry some red/yellow peppers, orange carrots, green spinach/kale, purple eggplant–things like that, or serve a colorful salad on the side). Make sense? Zander is 7 years old now and is strong and healthy, near the top of the chart for his height, having been vegan his entire life. I will admit that as he is getting older, he is becoming a bit more picky, so I sometimes have to resort to sneaky mama tactics and blend up veggies in a tomato sauce to disguise them. Smoothies of course make an idea vehicle for greens, flax seeds, chia, etc. And chia pudding with fresh fruit is our favorite go-to breakfast–I’ve shifted from black to white chia seeds because suddenly my son objects to the black ones, but with the white, he gobbles it down. Be creative and have fun! 🙂
Thank you so much Kim, this is really helpful advice! I will definitely follow your advice and look forward to seeing more wonderful recipes!
-Juliette