Broccoli and Arugula Soup

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.