Goop’s Broccoli & Arugula Soup

Goop’s Broccoli & Arugula Soup

I discovered this soup recipe last fall and have made it many times. Mostly because it’s just so quick to make! It’s a good weeknight go-to and the ingredients are easy to keep on hand. I’ve even swapped the broccoli for peas for another spin on it. Now that it’s almost Fall, it had me thinking of this soup again, so here we are.

The original recipe uses fresh broccoli instead of frozen, olive oil, more water, 1 less garlic clove, & a little less arugula but other than that it is the same. Again, I’ve even swapped out the broccoli for a bag of frozen peas with a little less water and it’s turned out as well. Share in the comments below if you come up with a new twist on the recipe!

Goop’s Broccoli & Arugula Soup Recipe

Makes 2 bowls

• 2 garlic cloves, finely chopped – I use 1 if they are large
• 1/2 large yellow onion, diced
• 1 pound frozen broccoli
• 1 1/2 -2 cups water depending on how thick/thin you want it
• 1/4 tsp Himilayan salt, or to taste
• 1 heaping cup of arugula
• to serve: 1/2 lemon squeeze divided between the two bowls and fresh ground pepper

Method

1. Saute the garlic and onion for a few minutes.
2. Add the frozen broccoli and water. Cover, cook and steam for around 10 minutes until tender over medium heat. Start watching at 8 minutes, so you don’t overcook the broccoli.
3. Carefully add everything to your blender. Add in the arugula and salt and blend until smooth and creamy.
4. Serve the soup with a small lemon squeeze, fresh ground pepper, and more salt if needed.

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You May Enjoy:

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Kale Chickpea Lemon Soup

Thanks so much for being here with me! Xx Riane

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Goop’s Broccoli & Arugula Soup

I discovered this soup recipe last fall and have made it many times. Mostly because it's just so quick to make! It's a good weeknight go-to and the ingredients are easy to keep on hand. I've tweaked the original recipe a bit and have even switched the broccoli for peas sometimes. Either way you go, having dinner ready in 15 minutes is hard to beat!

Print Recipe Pin Recipe

Total Time 15 minutes mins

Servings: 2

Course: Main Course, Soup

Cuisine: American

Ingredients Method

Ingredients

  

• 2 garlic cloves finely chopped – I use 1 if they are large
• 1/2 yellow onion diced
• 1 pound frozen broccoli
• 1 1/2 -2 cups water depending on how thick/thin you want it
• 1/4 tsp Himilayan salt or to taste
• 1 heaping cup of arugula
• to serve: 1/2 lemon squeeze divided between the two bowls and fresh ground pepper

Method

 

1. Saute the garlic and onion for a few minutes.
2. Add the frozen broccoli and water. Cover, cook and steam for around 10 minutes until tender over medium heat. Start watching at 8 minutes, so you don’t overcook the broccoli.
3. Carefully add everything to your blender. Add in the arugula and salt and blend until smooth and creamy.
4. Serve the soup with a small lemon squeeze, fresh ground pepper, and more salt if needed.