Broccoli And Arugula Soup

Broccoli And Arugula Soup requires around 45 minutes from start to finish. This gluten free and dairy free recipe serves 1 and costs $7.74 per serving. One serving contains 793 calories, 31g of protein, and 35g of fat. A mixture of yellow onion, sea-salt, ground cumin, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Joy the Baker has 81 fans. It works well as an expensive main course for Winter. Overall, this recipe earns an excellent spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Broccoli And Arugula Soup, Broccoli And Arugula Soup, and Grilled Broccoli and Arugula Salad.

Servings: 1

 

Ingredients:

Broccoli and Arugula Soup

1 cup arugula leaves, packed

1 head broccoli, cut into large florets, about 2/3 pound

Hate: cold soup. Like: most soup. Love: um…. soup soup soup. I really like soup.

This soup is pure and simple. Green vegetables with a touch of spice and 1 tablespoon citrus. I dolloped my soup with a bit of sour cream because… seriously? Yum.

This soup also freezes well!

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.

Hate: diet soda. Like: water. Love: bourbon.

1 clove of garlic, chopped

1 teaspoon ground cumin

tablespoon of 1/2 lemon

1 tablespoon olive oil

Print this Recipe!

1/4 teaspoon of sea salt and black pepper, or season to taste

2 1/2 cups water or vegetable stock

1/2 yellow onion, chopped

Equipment:

blender

bowl

pot

Cooking instruction summary:

Heres the tricky part. Were 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!

 

Step by step:


1. Heres the tricky part. Were going to blend the soup. Working in batches, transfer some of the soup liquid and broccoli to a blender.

2. Add half of the arugula leaves and blend until smooth.

3. 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!


Nutrition Information:

Quickview
796k Calories
31g Protein
35g Total Fat
98g Carbs
90% Health Score
Limit These
Calories
796k
40%

Fat
35g
54%

  Saturated Fat
9g
57%

Carbohydrates
98g
33%

  Sugar
28g
32%

Cholesterol
23mg
8%

Sodium
5469mg
238%

Get Enough Of These
Protein
31g
63%

Vitamin C
560mg
679%

Vitamin K
659µg
628%

Vitamin A
7287IU
146%

Potassium
4114mg
118%

Folate
436µg
109%

Fiber
20g
84%

Manganese
1mg
78%

Vitamin B6
1mg
68%

Vitamin B2
0.97mg
57%

Phosphorus
514mg
51%

Calcium
501mg
50%

Vitamin E
7mg
47%

Magnesium
166mg
42%

Vitamin B3
7mg
40%

Iron
7mg
39%

Vitamin B1
0.58mg
39%

Vitamin B5
3mg
37%

Selenium
21µg
31%

Copper
0.5mg
25%

Zinc
3mg
21%

covered percent of daily need
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