Rocket (or arugula, as it is can also be called) is a peppery tasting aromatic salad green which is part of the mustard family and related to radish and watercress. It is very popular in Mediterranean (particularly Italian) cuisine.
For me, as a vegetarian, its a good source of iron as well as vitamins A and C. But in addition, its also a rich source of anticarcinogenic phytochemicals which, to put it simply, have been found to prevent the growth of harmful cancer cells. It also has antbacterial and antiviral properties, so good for helping to fight off winter colds.
I like using it in the summer as its great for adding flavour to salads and its peppery taste goes well with many other ingredients.
However, I do tend to forget about it in the winter until last week when I found a bag of rocket in the reduced section at the supermarket and then remembered how it makes a really nice soup - you can just throw the whole bag in at the end of the soup making process as it softens down really quickly.
Cocopopia's Quick and Easy Rocket Soup
Ingredients (serves 3 - 4):
half an onion or 2 spring onions
knob of butter
tablespoon of cooking oil
4 button mushrooms or 1 large mushroom
1 large potato
1 stock cube, disolved in 1 and a half pints of hot water
1 bag of rocket
- Heat butter and oil in a medium sized saucepan and add chopped onion. Cook for 1 - 2 minutes then add chopped mushrooms.
- Cook for another minute and then add potato, chopped into cubes
- Stir then add the stock
- With the lid on, bring to the boil then turn down the heat and simmer for 15 minutes.
- Blend and serve.
- To make the soup creamier, stir in some milk, sour cream, or soya cream