Broccoli and Arugula Soup

This time of year, I'm always trying to eat more healthfully and mindfully. While revisiting Gwyneth Paltrow's GOOP this week, I decided to give one of the detox recipes a go. This broccoli and arugula soup caught my eye and seemed like the perfect choice for cooler temperatures. It's easy to prep and make, and requires only a handful of ingredients.

Though I was skeptical that it would live up to my taste expectations, the puree is flavorful and warming. Its simple preparation really allows the vegetables to be the standouts, and if you're not a fan of these veggies, you can always substitute to get the flavor combination you want. Gwyneth suggests mixing it up with peas, zucchini, basil, carrots, or ginger. I love that you can customize the dish so easily. I'm really looking forward to changing up the recipe with seasonal produce and making it all year round.

Ingredients

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

Directions

1. Heat the olive oil in a medium nonstick saucepan over medium heat. Add the garlic and onion and sauté for just a minute or until fragrant.
2. Add the broccoli and cook for four minutes or until bright green.
3. 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.
4. 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 blender lid off). Serve the soup with a bit of fresh lemon.

Information

Category

Soups/Stews

Yield

Serves 2.

Nutrition

Calories per serving

129