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Arugula Pea Soup

Cooking arugula brings out the earthy sweetness in this quick and easy elegant soup. Enjoy with fresh crusty bread.
Servings: 4-6
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  • 1 tbsp olive oil

  • 1 onion, diced

  • 2 cloves garlic, chopped

  • 10 oz Mucci Farms Naked Leaf Living Arugula

  • 2 cups peas

  • 1/2 cup loosely packed Mucci Farms Naked Leaf Living Basil leaves

  • 900 ml chicken broth

  • 2 cups water

  • 2 tbsp sour cream

  • 1 Mucci Roma Tomato

  • 1 tsp lemon zest

  • salt and pepper

  • Basil and arugula to garnish

  • In a medium saucepan over high heat, add oil and sauté onion and garlic until softened. Stir in arugula and a pinch of salt. Once arugula has wilted, add peas, basil, broth, and water. Bring to boil and let simmer uncovered for 5 minutes. Ladle into a blender in 2 batches and blend until puréed. Return to pot and reheat to serve.

  • In a small bowl, whisk together sour cream and 2 tbsp water. To serve soup, drizzle sour cream in a circle in centre of bowls, top with tomato, basil and arugula leaves and a sprinkling of lemon zest and pepper.

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