Fall’s switch in temperatures means we’re finally warming up to the idea of soup—and this one is the ideal for transitioning from any of Labor Day vacations excesses, into a healthier routine. It’s a flavor-rich creation full of great taste and things that are good for you. And if you want to serve it for more than one, simply multiply the measurements per person.
1 tbsp. olive oil
1 clove garlic, chopped
1/2 yellow onion, roughly diced
1 head broccoli, cut into small florets
2 1⁄2 cups water
1⁄4 tsp. each coarse salt and freshly ground black pepper
3⁄4 cup spinach 1⁄2 lemon
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 water, 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 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.)