Broccoli and Arugula Soup

soups Oct 23, 2016

Love is in the air... and what is more romantic than the scintillating aroma of simmering soup? Sharing a heavenly dish with someone you love is the perfect way to celebrate this Valentine's Day. Our broccoli and arugula soup sizzles with nutrients and flavor ─ truly spreading love from the inside out. And for the record, broccoli is more than just some pretty florets. It's one of the healthiest veggies you can eat (your mom knew what she was talking about). Celebrated as a cancer fighter, it is also loaded with fiber, calcium, vitamins A and C, and folic acid.  Just saying'!

 

Ingredients:

  • 1 tbsp olive oil
  • 1 clove garlic, thinly sliced
  • ½ yellow onion, roughly diced
  • 1 head of broccoli, cut into small florets (about 2/3 pound)
  • 2 ½ cups water
  • ¼ teaspoon each, coarse salt and freshly ground black pepper
  • ¾ cup arugula or watercress
  • ½ lemon

Directions:
Heat olive oil in a nonstick saucepan over medium heat. Add garlic and onion and sauté for just a minute or until fragrant. Add broccoli and cook for four minutes or until bright green. Add water, salt and pepper, bring to a boil, lower heat and cover. Cook for eight minutes or until the broccoli is just tender. Pour soup into a blender and puree with 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 soup with a bit of fresh lemon. Enjoy!

May Cupid bless you with nutrients, flavor, wonderful soup, and always... love.

 

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