Happy Tuesday! Today I’ve got a new recipe for you. Granted it’s not that different from another soup recipe I’ve posted in the past. But still worth sharing.
Last night I needed to go grocery shopping but just didn’t have the energy to do it after work. All we had in the fridge was a couple heads of broccoli and a giant cartoon of arugula that needed to be used asap. I did a quick google search for ideas and came across a video that mentioned that Gwyneth Paltrow likes to make Broccoli and Arugula soup.
Boom! Meatless Monday idea time.
Broccoli and Arugula Soup
- A few heads of broccoli, stem cut off and discarded
- 1 small onion, chopped
- 1 clove of garlic, minced
- A few big handfuls of arugula
- 2 tablespoon of olive oil for cooking
- About 1 teaspoon of salt
- Optional: 1 teaspoon of lemon juice
In a pan, sauté your chopped onion and garlic in a bit of olive oil. Cook for a few minutes until soft. Meanwhile, start a pot of boiling water (not pictured).
Next add your arugula to the pan. Mix it, so the cooking oil coats the leaves, and cook for a couple of minutes. Turn off the heat.
Once your pot of water is boiling, add your broccoli heads. Put a top on your pot and set your timer for 4 minutes. You don’t want to over cook them.
When the timer goes off, scoop out the broccoli and put it in your blender. Note: Do not pour the water in yet. Just transfer the broccoli.
Add your onion/arugula mixture to the blender.
Now, take a small measuring cup and add about 1/4 cup of the broccoli water to the blender. Turn it on and start blending. If you think the broccoli mixture is too thick, stop your blender and add another 1/4 cup of broccoli water.
Keep blending and adding small amounts of water until you think the soup is the right consistency. I personally like it on the thicker side, so I only added about 1/2 cup water total. But it will depend a lot on how much broccoli you used and how good your blender is.
Once you think you’ve got the soup where you want it, add the teaspoons of salt and blend. Note: Don’t over salt. I’ve definitely made this mistake before and we ended up having to throw the soup out. I would add 1/2 teaspoon at a time, blend and taste it.
At this point, you can also add lemon juice. Jake preferred the soup without the lemon, so we compromised on just the one teaspoon. But you could experiment with a bit more.
I’m pretty happy with how it turned out. Broccoli soup is way too easy and too delicious not to make on a regular basis. It’s filling, flavorful, and strangely creamy even without any dairy.