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Green Goddess Broccoli and Arugula Soup
Nb persons: 4
Yield:
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| Green Goddess Broccoli and Arugula Soup | |
| 1 teaspoon | ghee |
| 1/2 medium | yellow onion, chopped |
| 2 | garlic cloves, finely chopped |
| 1 large head | broccoli, cut into medium florets |
| 1 cup | arugula |
| 2 1/2 cups | low-sodium vegetable broth |
| 1/2 cup | unsweetened coconut milk |
| juice of 1/2 | lemon, or more if needed |
| sea salt | |
| freshly ground black pepper | |
1. Heat the ghee in a medium pot over medium high heat. Once melted, add the onion and garlic and cook until aromatic and soft, about 3 minutes.
2. Add the broccoli and arugula to the pan and stir frequently until the broccoli is bright green and arugula has wilted, 4-5 minutes.
3. Pour in the broth and bring the soup to a boil.
4. Once boiling, reduce the heat to low and simmer until the broccoli is fully cooked, 5-8 minutes.
5. Carefully transfer the soup to a blender and blend on high speed for 1 1/2 minutes. Pour in the coconut milk and lemon juice and blender for another 30 seconds. (Or use a handheld immersion blender to puree the soup right in the pot). Taste seasoning and adjust with salt, black pepper and lemon juice if needed. The soup should be thick, but still light. If it is too thick, thin it with more coconut milk or water. Any leftover soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Nutritional analysis per serving (1 1/4 cups): calories 104, fat 4g, saturated fat 1 g, cholesterol 0mg, fiber 5 g, protein 13 g, carbohydrates 5 g, sodium 289 mg.
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