Broccoli and Arugula Soup
This recipe has been slightly modified from Goop.
1 tablespoon olive oil
1 clove garlic, sliced thin
1/2 yellow onion, large dice
1 large head broccoli, cut into small florets
2 1/2 cups of homemade vegetable broth or chicken stock (you can use water like the original recipe calls for)
1/4 teaspoon each coarse salt and freshly ground black pepper
3/4 cup arugula
Preparation: Heat the olive oil in a medium nonstick saucepan over medium heat.
Add the garlic and onion and sauté until fragrant.
Add the broccoli and cook until bright green, about five minutes.
Add your stock (or water), salt and pepper then bring to a boil. Once boiling, lower the heat and cover. Cook until the broccoli is just tender, about 7 – 9 minutes. You can test easily by sticking a knife or fork in a floret.
Pour the soup into a blender or Vitamix and puree with the arugula until quite smooth. FYI: Whenever blending hot liquids, do a ladle full or two at a time and start at slow speeds then moving up to high speeds. Otherwise, the heat can cause the lid to blow off.
Serve the soup with a squeeze of fresh lemon.