Arugula Soup With Potato Croutons Arugula Soup With Potato Croutons

Author: Canadian Living

Think bread is necessary for making croutons? Think again! Potatoes make a wonderfully crispy garnish.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2012



In Dutch oven, heat 1 tbsp of the oil over medium-high heat; sauté onion, two-thirds of the garlic, the celery, carrot and 1/4 tsp each of the salt, thyme and pepper until softened, about 5 minutes.

Chop 3 of the potatoes and add to pot along with broth; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.

Meanwhile, cut remaining potatoes into 3/4-inch (2 cm) cubes. In bowl, toss together cubed potatoes, Parmesan cheese, and remaining oil, garlic, salt, thyme and pepper until coated.

Roast on parchment paper–lined baking sheet in 400°F (200°C) oven, stirring once, until golden and crisp, about 20 minutes. Set potato croutons aside and keep warm.

Remove soup from heat. Reserve about 2 cups of the arugula for garnish. Add remaining arugula to pot and stir until wilted, about 2 minutes. Add lemon juice. Using immersion blender, purée soup until smooth. Or purée in batches in blender; return to pot and reheat over low heat if necessary.

Ladle into bowls. Garnish with potato croutons and reserved arugula.

Nutritional facts Per each of 8 servings: about

  • Sodium 733 mg
  • Protein 7 g
  • Calories 174.0
  • Total fat 5 g
  • Potassium 572 mg
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 28 g


  • Iron 9.0
  • Folate 19.0
  • Calcium 11.0
  • Vitamin A 25.0
  • Vitamin C 23.0
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Arugula Soup With Potato Croutons