The Kitchen · Soups
Broccoli & Arugula Soup
From The Kitchen · a GLOW favorite
A simple green soup made with broccoli, peppery arugula and fresh lemon. Light enough for lunch but warm and satisfying when you want something easy.
Scale
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, thinly sliced
- ½ yellow onion, roughly chopped
- 1 head broccoli, cut into small florets, about ⅔ pound
- 2½ cups vegetable or chicken broth
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup arugula or watercress
- Juice of ½ lemon
Method
- Heat olive oil in a saucepan over medium heat.
- Add garlic and onion and sauté for 1–2 minutes, until fragrant.
- Add broccoli and cook for about 4 minutes, until bright green.
- Add broth, salt and pepper and bring to a boil.
- Reduce heat, cover and simmer for about 8 minutes, or until the broccoli is just tender.
- Add the arugula and carefully blend until smooth.
- Finish with fresh lemon juice and adjust salt and pepper to taste.
Serve with A simple green salad · Avocado toast · Grilled chicken · A piece of good crusty bread
Gina's Tip
Don’t overcook the broccoli. Keeping it bright green gives the soup a fresher flavor and beautiful color.
When blending hot soup, work in batches if necessary and allow steam to escape safely.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina