Barefoot by the Sea: Broccoli and Arugula Soup Recipe

Monday, March 17, 2014

Broccoli and Arugula Soup Recipe

The Spring and Summer catalogs are starting to roll in and that means images of bathingsuits and shorts are gracing the inside pages.  That means warmer weather and few layers are ahead so it's the perfect time to get back on track eating wise.  I'm pretty healthy but do enjoy my occasional extra treat now and then.  This is the perfect soup to get my back on track!  I thought it sounded yummy and the color is beautiful! 
  • 1 tablespoon olive oil
  • 1 clove garlic, chopped
  • 1 onion, diced
  • 1 head broccoli, cut into small florets 
  • 3 cups water
  • 1/4 teaspoon each coarse salt and freshly ground black pepper
  • 1 cup arugula (watercress would be good, too)
  • 1 lemon
  • 1 teaspoon cayenne pepper
  • Directions
    1. Heat the olive oil in a medium saucepan over medium heat.
    2. Add the garlic and onion and sauté for just about 2 minutes
    3. Add the broccoli and cook for four minutes or until bright green.
    4. Add the water, cayenne, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender.
    5. Pour the soup into a blender and puree with the arugula until quite smooth.
    Plus, it's nice and green for today!  Happy St Patrick's Day!


    1. Wow. That green is amazing. Happy St, Pat's Day.

    2. How perfect for St. Patrick's Day! The color is really pretty. I've never had a soup like this before, but it sounds good!

    3. Hi Jessica! I love arugula. I never thought to put it in a soup! It is a very Spring season soup.

    4. I love all these fresh colors and flavors....and I love a blended soup! Pinning to try soon, my friend! Thanks for the healthy & delicious recipe :)

    5. I really need to start eating better. This looks and sounds delicious... maybe for the nights when I dine alone I could try some of the healthier foods?!


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