Broccoli Arugula Soup
* Serve with a bit of fresh lemon
Ingredients
1 tablespoon Cold-Pressed 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 Filtered Water
¼ teaspoon Coarse Sea Salt
¼ teaspoon Black Pepper, freshly ground
¾ cup Fresh Arugula (or Watercress)
½ Lemon
Instructions
1. Heat the olive oil in a medium nonstick 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
5. Bring to a boil then lower the heat and cover
6. Cook for eight minutes or until the broccoli is tender
7. Pour the soup into a blender and pureé with the arugula until smooth