Detox in a Bowl: Creamy Arugula Soup
Apr 30, 2021 08:30AM ● By Dr. Sarah Axtell
Arugula is a member of the super-food cruciferous vegetable family. Cruciferous vegetables, which include broccoli, cauliflower, brussels sprouts and arugula, are among the healthiest vegetables thanks to their anti-inflammatory, antioxidant and detoxifying properties.
1 Tbsp coconut oil
1 onion, chopped
3 stalks celery, chopped
4 cloves garlic, minced
4 parsnips, chopped
4 cups vegetable or bone broth
1 can coconut milk
2 tsps sea salt
4-6 cups fresh arugula
Freshly ground black pepper
Heat the coconut oil in a large pot over medium heat. Sauté onion and celery for 5 minutes or until tender.
Add the garlic and sauté another minute or so.
Add parsnips, broth, coconut milk, and salt, and bring to a boil. Once boiling, lower the heat and cover. Let the vegetables simmer 10 minutes or until the parsnips are tender.
Add the arugula and stir until wilted.
Transfer the soup to a blender, and blend until smooth (or use an immersion blender). Then return the soup to the pot and warm over medium heat.
Season with salt and pepper to taste.
Sarah Axtell is a naturopathic doctor who helps people facing chronic health conditions such as hormonal imbalances, autoimmune diseases, gastrointestinal disorders and weight-loss resistance. Her passion is using food as medicine with her patients. She has a private practice, Lakeside Natural Medicine, in Shorewood.
We typically think to eat arugula raw in salads, but it is delicious in soups. Arugula has a peppery, fresh flavor and produces a light and refreshing spring soup.
1 Tbsp coconut oil
1 onion, chopped
3 stalks celery, chopped
4 cloves garlic, minced
4 parsnips, chopped
4 cups vegetable or bone broth
1 can coconut milk
2 tsps sea salt
4-6 cups fresh arugula
Freshly ground black pepper
Heat the coconut oil in a large pot over medium heat. Sauté onion and celery for 5 minutes or until tender.
Add the garlic and sauté another minute or so.
Add parsnips, broth, coconut milk, and salt, and bring to a boil. Once boiling, lower the heat and cover. Let the vegetables simmer 10 minutes or until the parsnips are tender.
Add the arugula and stir until wilted.
Transfer the soup to a blender, and blend until smooth (or use an immersion blender). Then return the soup to the pot and warm over medium heat.
Season with salt and pepper to taste.
Sarah Axtell is a naturopathic doctor who helps people facing chronic health conditions such as hormonal imbalances, autoimmune diseases, gastrointestinal disorders and weight-loss resistance. Her passion is using food as medicine with her patients. She has a private practice, Lakeside Natural Medicine, in Shorewood.
