Broccoli And Arugula Soup
Broccoli And Arugula Soup requires around 45 minutes from start to finish. This gluten free and dairy free recipe serves 1 and costs $7.74 per serving. One serving contains 793 calories, 31g of protein, and 35g of fat. A mixture of yellow onion, sea-salt, ground cumin, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Joy the Baker has 81 fans. It works well as an expensive main course for Winter. Overall, this recipe earns an excellent spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Broccoli And Arugula Soup, Broccoli And Arugula Soup, and Grilled Broccoli and Arugula Salad.
Servings: 1
Ingredients:
Broccoli and Arugula Soup
1 cup arugula leaves, packed
1 head broccoli, cut into large florets, about 2/3 pound
Hate: cold soup. Like: most soup. Love: um…. soup soup soup. I really like soup.
This soup is pure and simple. Green vegetables with a touch of spice and 1 tablespoon citrus. I dolloped my soup with a bit of sour cream because… seriously? Yum.
This soup also freezes well!
Add the water or chicken stock, lower the heat and cover. Cook for about 8 minutes, until the broccoli has been softened. and is just tender.
Hate: diet soda. Like: water. Love: bourbon.
1 clove of garlic, chopped
1 teaspoon ground cumin
tablespoon of 1/2 lemon
1 tablespoon olive oil
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1/4 teaspoon of sea salt and black pepper, or season to taste
2 1/2 cups water or vegetable stock
1/2 yellow onion, chopped
Equipment:
blender
bowl
pot
Cooking instruction summary:
Heres the tricky part. Were going to blend the soup. Working in batches, transfer some of the soup liquid and broccoli to a blender. Add half of the arugula leaves and blend until smooth. Transfer to a bowl or another pot while you blend the second batch of soup with the rest of the arugula. Return to a pot over a low flame, check to see if it needs more salt or pepper. Throw in the juice of 1/2 a lemon and serve.This soup also freezes well!
Step by step:
1. Heres the tricky part. Were going to blend the soup. Working in batches, transfer some of the soup liquid and broccoli to a blender.
2. Add half of the arugula leaves and blend until smooth.
3. Transfer to a bowl or another pot while you blend the second batch of soup with the rest of the arugula. Return to a pot over a low flame, check to see if it needs more salt or pepper. Throw in the juice of 1/2 a lemon and serve.This soup also freezes well!
Nutrition Information:
covered percent of daily need
