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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 162.2
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 91.8 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 11.0 g
  • Protein: 9.9 g

View full nutritional breakdown of Broccoli and Arugula Soup calories by ingredient
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Broccoli and Arugula Soup

Submitted by: DOKUBO
Broccoli and Arugula Soup

Introduction

A clean, basic approach to soup that showcases the vegetable. Broccoli is made a bit more dynamic with a handful of Peppery Arugula. A clean, basic approach to soup that showcases the vegetable. Broccoli is made a bit more dynamic with a handful of Peppery Arugula.
Number of Servings: 2

Ingredients

    1 TBS Olive Oil
    1 clove Garlic, thinly sliced
    1/2 yellow Onion, roughly diced
    1 head Broccoli, cut into sm florets (~2/3 cup)
    2 1/2 cups water
    1/4 tsp ea coarse Salt & freshly ground black Pepper
    3/4 cup Arugula (watercress is good, too)
    1/2 lemon

Directions

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.
Add the broccoli and cook for four 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.


Number of Servings: 2

Recipe submitted by SparkPeople user DOKUBO.






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