My first attempt at this soup was an epic failure. I threw the whole batch down the drain as I added too much ground white pepper. This time I was careful measuring and it turned out great! When you are in the mood for a fresh and easy soup take a few minutes to throw this together. Serve it with a big tossed salad for a quick and light dinner on a cold winter night.
- 1 tablespoon olive oil
- 1 clove garlic, diced
- 1 cup yellow onion, roughly diced
- 1 head broccoli, cut into small florets (about 2/3 pound)
- 2 1/2 cups low sodium vegetable stock
- 1/4 teaspoon each coarse salt and freshly ground black pepper
- 1 cup arugula or watercress
- 1/2 lemon for serving
Heat the olive oil in a medium nonstick saucepan over medium heat. Add the garlic 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 stock, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just 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.