Garden Recipe: Green Rocket Soup

October 8th, 2009 - filed under: The Food » Recipes


What can I say, it’s soup season right? So bring on the soup! And this one’s got ‘seasonal’ down to a science, perfect for harvest potatoes, autumn apples, and of course, the rocket. I grew some garden rocket myself this year (you may know it as arugula, or roquette) but it couldn’t weather the summer’s heat. Maybe you’re growing a patch in your fall garden?

Regardless of whether it’s all store-bought or farmer fresh, this simple soup will certainly hit the spot. With a slight arugula spice, a nip of apple tart, and a heart that’s anchored in taters, you really just can’t go wrong. This is a seasonal celebration soup, so ladle up a bowl while you contemplate the awesomeness of autumn. And enjoy!

1 tablespoon olive oil
2 medium potatoes, cubed
1 yellow onion, diced
2 stalks celery
2 cloves garlic, pressed or finely diced
1 tart apple (I used a lovely organic granny smith)
1 teaspoon lemon juice
3 cups veggie broth + 1 cup water
1/4 cup dry sherry or vermouth

1 pinch nutmeg
1 teaspoon thyme (or 2 teaspoons fresh)
1 teaspoon oregano (or 2 teaspoons fresh)
1 pinch ginger

1 teaspoon agave
2 cups tight packed shredded arugula leaves, stems removed

salt and fresh ground pepper to taste

img_35651Homemade vegetable stock

Heat the olive oil in a deep skillet, and add the potato, onion, celery, and garlic. Sauté the veggies until the onions soften, about 5 minutes. Add the apple, lemon juice, stock, booze, and spices. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Add the agave and arugula and continue simmering until the potatoes are soft, about 10 minutes. Transfer half the soup to a blender and puree, or use an immersion blender to blend in the skillet (don’t overdo it! you want those chunks)


Salt and pepper to taste, and garnish with fresh arugula, fresh thyme, or vegan bacon bits. Revel in the season!

  • Dylan

    Oh, arugula!, roquette, Eruca sativa…probably my third favorite vegetable to grow after chicory and garlic! Your recipe sounds fantastic and I will have to try it soon, let you know what I think. I could go on and on about arugula (believe me I could) but one quick tip: if you are a lazy gardener like me but love arugula try growing rustic arugula (Diplotaxis muralis). This tastes just as good (in informal unofficial taste tests everyone I have tried it on prefers it)and is becoming the rage in baby salad mixes because the leaf shape is more fern-like and no matter how big or old it gets can still be cut up into ‘baby’ pieces with natural shape. What makes it so easy to grow is the fact that it is a perennial, coming back year after year and takes longer to go to seed in the spring so you get a longer harvest and only need to plant once for many years of harvest. The flowers are yellow and smaller so not as dramatic an edible flower but the leaf shape I think makes up for the flowers. I grow both and get an even longer season of harvest than either would give alone…Eruca sativa sprouts in the fall in my garden and is the first green to be edible in the spring, but is soon followed by the Diplotaxis muralis which lasts far after my early spring Erucas have all gone to flower.Most catalogs now carry it.

  • Sayward

    @ Dylan – Thanks so much once again! Great garden advice, as always, I’ll be on the lookout for rustic arugula . . . even the name is wonderful. =)