Broccoli Arugula Soup
- 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
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- 1/2 lemon (1 squeeze)
- Arugula, packed leaves (1 cup)
- Broccoli (1 head)
- Cumin, ground (1 teaspoon)
- Garlic (1 clove)
- Yellow onion (1/2)
- Canned Goods
Water or vegetable stock (2 1/2 cups)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Sea salt and black pepper (1/4 teaspoon)
Preparation
Read recipe preparation on joythebaker.com
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Recipe Stats
Published February 17, 2010 (3 years ago).
15 people saved this recipe.
