Broccoli and Arugula Soup
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 TBS Olive Oil1 clove Garlic, thinly sliced1/2 yellow Onion, roughly diced1 head Broccoli, cut into sm florets (~2/3 cup)2 1/2 cups water1/4 tsp ea coarse Salt & freshly ground black Pepper3/4 cup Arugula (watercress is 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.
Number of Servings: 2
Recipe submitted by SparkPeople user DOKUBO.
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.
Nutritional Info 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
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