Broccoli and Arugula Soup

By Hannah Weil McKinley
The Details
Cook Time15 minutes
Yield2 servings
Calories129

From Goop

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 coarse salt
    • 1/4 teaspoon black pepper, freshly ground
    • 3/4 cup arugula (watercress would be good, too)
    • 1/2 lemon

    INSTRUCTIONS

    1. 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.

    2. Add the broccoli, and cook for 4 minutes or until bright green.

    3. Add the water, salt, and pepper; bring to a boil; lower the heat; and cover. Cook for 8 minutes or until the broccoli is just tender.

    4. 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 blender lid off). Serve the soup with a bit of fresh lemon.