Broccoli and Arugula Soup
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
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.
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.