I…
Hate: diet soda. Like: water. Love: bourbon.
Hate: skinny jeans. Like: Jeggings (jean leggings people… jean leggings). Love: my Levis.
Hate: bathing suit shopping. Like: vintage dress shopping. Love: shopping with someone else’s credit card… which never happens… ever.
Hate: cold soup. Like: most soup. Love: um…. soup soup soup. I really like soup.
‘Hate’ is such a strong word. ’Hate’ was a bad word in the house I grew up in. Mom, if you’re reading this… yes, you taught me better… but look! I’m eating my broccoli! That’s got to count for something.
This soup is pure and simple. Green vegetables with a touch of spice and a splash of citrus. I dolloped my soup with a bit of sour cream because… seriously? Yum.
psssst… this soup is super filling too!
Broccoli and Arugula Soup
adapted from goop.com
makes enough for two large servings
1 tablespoon olive oil
1 clove of garlic, chopped
1/2 yellow onion, chopped
1 head broccoli, cut into large florets, about 2/3 pound
2 1/2 cups water or vegetable stock
1/4 teaspoon of sea salt and black pepper, or season to taste
1 teaspoon ground cumin
1 cup arugula leaves, packed
squeeze of 1/2 lemon
Heat olive oil in a large saucepan over medium heat. Add the onions and cook until soft and translucent, about 4 to 5 minutes. Add the garlic cloves and cook for another minute. Add the broccoli and cook for about 4 minutes, until the broccoli is bright green in color. Add the cumin, salt and pepper. Stir to combine.
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.
Here’s the tricky part. We’re 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!
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I’m so glad you admitted a hatred of cold soups. I’m trying a few recipes and trying to like them, but the cold texture just throws me and I can’t eat very much. But wait, you like jeggings?!! What?! ;)
What’s the difference between yellow and white onions? Yesterday I bought white to make a soup but instead of improvising I want to make this. Would it be bad to improvise and use white onions instead of yellow? What if I put in cut up lettuce? Because I have lettuce that’s too wilted for salad and I was going to make up a sou for it, using white onions, but now I want to make this. I have two types of garlic powder. Would it be bad to use those two types instead of fresh? Because I think I’d have to buy the fresh kind and I’m a poor college student. Hm. A poor college student that reads recipes, made pumpkin chocolate chip cookies last night, and is now pondering a soup recipe.
so. many. questions.
white onions are fine.
lettuce would be weird. really weird.
garlic powder would be weird too… fresh garlic is super cheap.
i was a poor college student once too. i totally understand.
Hurray for poor college students! I shall make this too =D
I taught this soup in one of my cooking classes (http://www.cookwithwhatyouhave.com/)cyesterday, only very slightly adapted but properly credited!, and it was a hit. Thanks for a wonderful recipe. In fact I’m gong to demo it at the Portland Farmers’ Market chef’s demo this Saturday as well. We certainly have broccoli and arugula at the farmers markets here almost year-round.
Yum! This soup looks delish! Can you use an immersion blender rather than blending it in a regular blender in batches?
sure! it’ll just be a little chunkier.
I just made this tonight! It was delicious! The immersion blender worked well. Although my grocery store didn’t have arugula so I used spinach, it was still very yummy (:
Joy this was DELICIOUS! Super simple and it hit the spot. The cumin makes it perfect.
This soup is awesome! I was skeptical, but gave it a shot. Soooo yum, and healthy! Thanks for posting
I made this today and oh maaaaaaaan it’s so delicious! I substituted baby spinach instead of rocket because everyone in my family bar me hates rocket. I also made your roasted pumpkin soup today (omg divine). I also made beef stroganoff….well it’s still blipping away in the slow cooker, mm mm mm. I ate some of the brocolli soup for lunch and then froze everything else, lunches and dinners are sorted for this week! Hooray!
I just finished making this soup… on an 85 degree day. But oh well, it’s so delicious! The lemon and cumin give it such a yummy flavor!! I have an immersion blender but not a regular one. And my immersion blender broke mid-soup making. So I’m not too happy with the texture, but I’ll get my hands on my mom’s blender!
I am so all over this. I have everything for it in my house! WHOOP!
This was like a hug. From me to me. I doubled everything, took out the lemon juice, added chicken stock (instead of veggie) and two cups of almond milk. Also some red cayenne pepper and…. nutmeg! Nutmeg totally rocked this soup out!
Lovely and fresh soup. I added a red chili and a big potato ….. Made it a bit spicy and the potato gave it a fuller texture …. Really good!!!! Thanks for the recipe! Your blog is on the top of my reading list now – just discovered you today :-)
Amazing first sentence, I agree 100% with it. I’m making this soup tonight and I’ve subscribed to your blog. Favorite line for today: Hate: diet soda. Like: water. Love: bourbon. Sharing widely.
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