Broccoli and Arugula Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
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
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.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MARGARET391.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MARGARET391.
Nutritional Info Amount Per Serving
- Calories: 166.7
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 91.4 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 11.1 g
- Protein: 10.0 g
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