Broccoli and Arugula Soup

Broccoli and Arugula Soup
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • 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

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


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


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.


Serving Size: makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user MARGARET391.

Rate This Recipe