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:
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
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.