Broccoli and Arugula Soup

I found this recipe on Gwyneth Paltrow's website, goop which I love!

This gorgeous, bright green soup was calling my name and the combination of broccoli and peppery arugula flavors did not disappoint!

Hello Beautiful!

This is a clean, basic approach to soup that showcases the vegetables. You can use this basic recipe with almost any combination of veggies –  peas and basil, zucchini, carrots and ginger.

Serves: 2 Time: 15 minutes

  • 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
  • 1/2 lemon

Heat the olive oil in a medium nonstick saucepan over medium heat. Add the onion and sauté for 6-8 minute or until translucent.   Add the garlic and cook for another 30 seconds to 1 minute.  (do not burn the garlic as it will make the soup taste bitter.)  Add the broccoli and cook for a few minutes or until bright green. 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. 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.