Arugula “Chowder”


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.



About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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One Response to Arugula “Chowder”

  1. Mike & Gloria McCoy says:

    I can tell this will be relish just from the ingredients.

    Sent from my iPad


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