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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 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!
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Total Time 15 minutes
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.