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Broccoli & Arugula Soup

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I’ve been loving my morning Raw Coconut Yogurt Kefir with Nut Crumble so much for breakfast, that I’ve skipped a few morning green juices here and there.  After I fuel up with healthy protein, fat, and probiotics from breakfast, I start my busy day. After a hectic morning, I break for lunch on-the-go, where I have a fresh veggie-packed salad, return to my work schedule, and then finally look forward to a relaxed meal with my family at home.  But when I miss a green juice, I have to make up for those leafy greens somewhere! And since I believe in eating mostly raw until dinnertime, I need a cooked, green entree to deliver all the nutrients I missed earlier. What’s a nutritionist to do?

Well, I fixed the problem with this super simple, delicious, and nutrient-rich green vegetable soup that even my teenage daughter adores! With impressive servings of calcium, iron, and magnesium, this soup delivers both immune and longevity boosting vitamins while pleasing your palette. The garlic, onion, and olive oil give this recipe depth and richness, while the lemon adds a refreshing, aromatic finish.

Add a little side salad and some gluten-free homemade bruschetta, and you have a wonderfully fresh and nutritious meal for any season. Comforting and pleasing, rain or shine.

Broccoli & Arugula Soup

Serves 2

 Ingredients:

1 T olive oil

1/2 tsp. Herbamare seasoning blend  (or 1/2 tsp. sea salt)

1 clove garlic, thinly sliced

½ yellow onion, roughly diced

1 yukon gold potato, peeled and diced

1 head broccoli, cut into small florets (about 2/3 pound)

2½ cups organic vegetable or chicken stock

¼ tsp each coarse salt and freshly ground black pepper

¾ cup fresh arugula (watercress is a great substitute, too)

½ lemon

Directions:

Heat the olive oil in a medium nonstick saucepan over medium heat.

Add the garlic, seasoning, and onion and sauté for just a minute or until fragrant. Add the broccoli and cook for four minutes or until bright green. Add the potatoes, water, salt and pepper, bring to a boil, lower the heat and cover. Cook for 8-10 minutes or until the broccoli and potato are tender.

Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don’t want the steam to blow the lid off).

Serve the soup with a bit of fresh lemon, and enjoy.

 

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