Warm Arugula Vichyssoise

This warm and creamy arugula vichyssoise was broadly adapted from Giada De Laurentiis’ recipe. The two forms of dairy (Parmesan and mascarpone) in the original recipe are omitted. Additionally, the Yukon Gold potatoes are replaced with Hannah sweet potatoes. These are white-fleshed and less sweet than other sweet potatoes. Limiting the sweet potatoes to one pound also allows the other ingredients to take centre stage.

Warm Arugula Vichyssoise

Rachel Riggs

Your daily greens disguised as potato soup!

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Equipment

• blender

Ingredients

• 4 tbsp extra-virgin olive oil divided
• 2 large leeks white and light-green parts only, thinly sliced
• 4 cloves garlic roughly chopped
• 1½ tsp pink salt
• 1 lb Hannah sweet potatoes peeled and diced
• 4 cups chicken stock
• ¼ tsp crushed hot pepper flakes optional
• 142 g bag baby arugula
• 1 tsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• 4 soft-boiled eggs for garnish (optional)
• Maldon flake salt for sprinkling

Instructions

 

• Heat 2 tbsp of the oil in large saucepan over medium-high heat. Add leeks, garlic and salt and sauté for 5 minutes, until leeks are soft but not brown.
• Add sweet potatoes, stock and crushed hot pepper flakes (if using). Stir, then bring to a boil. Cover, reduce heat and simmer gently for 20 minutes, until potatoes are very tender. Turn off heat and add arugula. Stir for 1 minute, until wilted.
• Add remaining 2 tbsp oil, lemon zest and juice. Carefully transfer soup to a blender and blend until smooth. (Alternatively, use an immersion blender, but it won’t be as smooth.)
• Ladle into bowls and top with soft-boiled eggs, if desired, and flake salt.

Keyword arugula, eggs, fall soup, lemon, soup, sweet potato, Weeknight Dinner

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Recipes excerpted from In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life © 2025 by Rachel Riggs. Adapted for ELLE Gourmet. Reproduced with the permission of Figure 1 Publishing. Photography by Colin Price and styling by Marian Cooper Cairns.