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Add extra arugula for an extra kick.

Broccoli & Arugula Soup

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The broccoli is made more a bit more dynamic with a handful of peppery arugula in this simple detox-friendly recipe.

makes 2

1 tablespoon olive oil

1 clove garlic, thinly sliced

1/2 yellow onion, roughly diced

1 head broccoli, cut into small florets (about 2/3 pound)

2 1/2 cups water

1/4 teaspoon each coarse salt and freshly ground black pepper

3/4 cup arugula (watercress would be good, too)

1/2 lemon

1. Heat the olive oil in a medium nonstick saucepan over medium heat.

2. Add the garlic and onion and sauté for just a minute or until fragrant.

3. Add the broccoli and cook for four minutes or until bright green.

4. Add the water, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender.

5. Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don’t want the steam to blow the lid off).

Serve the soup with a bit of fresh lemon.

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