Broccoli and Arugula Soup 


1 tbsp. olive oil

1 clove garlic, thinly sliced

½ yellow onion, roughly diced

1 head broccoli, cut into small florets (about 2/3 pound)

2 ½ cups water

¼ tsp. each coarse salt and freshly ground black pepper

¾ cup arugula (watercress would be good too)

½ lemon


1. Heat the olive oil in a medium non-stick saucepan over medium heat.

2. Add the garlic and onion and sauté for just a minute or until fragrant.

3. Add the broccoli and cook for four minutes or until bright green.

4. Add the water, salt and pepper, bring to a boil, lower the heat and cover.

5. Cook for eight minutes or until the broccoli is just tender.

6. Pour the soup into a blender and puree with the arugula until quite smooth.

7. 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).

8. Serve the soup with a bit of fresh lemon.

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