Pea and Arugula Soup Pea and Arugula Soup

Author: Canadian Living

This fresh pea soup is hot and includes the peppery flavour of arugula, which you can replace with spinach if you like.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2004



Pick out 12 of the smallest arugula leaves and set aside for garnish.

In saucepan, bring stock to boil; add peas, garlic, onions, salt and pepper. Reduce heat, cover and simmer until peas are tender, about 10 minutes. Add arugula; stir until wilted.

In batches, transfer to blender or food processor and purée until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 2 days.)

Return to clean saucepan; bring to simmer. Ladle into bowls; stir in cream to create swirls. Garnish with reserved arugula.

Nutritional facts <b>Per serving:</b> about

  • Sodium 632 mg
  • Protein 10 g
  • Calories 143.0
  • Total fat 4 g
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 18 g


  • Iron 17.0
  • Folate 39.0
  • Calcium 9.0
  • Vitamin A 14.0
  • Vitamin C 30.0
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Pea and Arugula Soup