detox soup for fall recipe

Detox Soup


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.)