Trying to find a dish that will meet the dietary restrictions of all your guests can be a challenge. So here is something I created in My Daily Kitchen that will suit all. And I mean all. Diebetic or Low-Carb; Gluten- or Grain-Free, Dairy-Free, Vegetarian and even Vegans will be happy. And for the meat eaters… read on.
Personally, I think of Arugula as the “steak of lettuces.” It’s peppery, like Nasturtium, but the flavor is broader and hearty, like meat. When I am eating vegetarian or vegan, I sometimes miss the substance of — horrors — a great steak, something pungent and powerful and, well, “meaty.” For me, Arugula seems to fit the bill and fill the void.
I lack for nothing after a beautiful salad of fresh Arugula covered with lovely, shaved Parmesian cheese. So I wondered, “What would happen if I made it into a soup?” Well, what happened, for me, was magic. Let’s go!
In a medium to large saucepan, place:
6 medium (not large) potatoes, diced and unpeeled
1 medium onion, loosely chopped
1/2 stalk celery, roughly chopped
1 sprig parsley
1 tooth garlic
2 cups water
1 flavor cube vegetable stock, any type of your choice (non-vegans can use chicken stock)
Simmer in the pot until all the vegetables are soft to a prodding fork, about 20 minutes, because you are going to puree this in a bit.
Into the saucepan, add:
4 large handfuls (about 6 cups) of fresh, uncut, Arugula
2 tbsp curry powder
1/2 tsp ground pepper
Salt to taste
Using a hand blender, (or transferring all the mixture to a traditional blender), puree the entire mixture until Arugula is still discernable, but mostly integrated.
Garnish with an Arugula leaf, or parsley.
For an added element of comfort, I personally love dipping cold, buttered bread into hot soup. (I use Good Earth oil spread, which comes close to my idea of creamy butter.) I love the combination of the cool, creamy buttery spread melting into the bread now warmed and moistened from the dipping. However, if you are grain- or gluten-free, skip this part!