I’m always looking for easy, healthy recipes and I actually stumbled upon this over on FitSugar (link and photo credit here). It meets my requirements: its healthy, vegetarian (although I’m not a vegetarian, I like to eat meat-free as much as possible) easy to make, requires less than three pots, the ingredients are accessible and can be made quickly. I make nearly all of my meals myself and within thirty minutes every night. I am a ninja wizard in the kitchen whipping up meals and cleaning up as I go along. Quickly! Because I have other things to do like catch up on TV shows and do yoga. I would probably serve this with a loaf of crusty bread for my family (I’m gluten free) and a big fruit salad. Or a small fruit salad depending on what I have handy. If you are adventurous in the kitchen, you can probably add other items to the soup but I think it sounds good as is. I will always refer to it as Goop Soup. Thanks Gwyneth!
1 tablespoon olive oil 1 clove garlic, thinly sliced 1/2 yellow onion, roughly diced 1 head broccoli, cut into small florets (about 2/3 pound) 2 1/2 cups water 1/4 teaspoon each coarse salt and freshly ground black pepper 3/4 cup arugula (watercress would be good, too) 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 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 blender lid off). Serve the soup with a bit of fresh lemon.