Broccoli and arugula are both in the cruciferous vegetable family. Cruciferous vegetables have unique compounds that have been shown in the laboratory to interfere with tumor growth and neutralize cancer-causing chemicals. Broccoli and arugula are also rich in Vitamin A, C and K. Together in this recipe, broccoli and arugula make a very healthy soup that is high in fiber, easy to cook and delicious!
Ingredients:
- 1 teaspoon extra virgin olive oil
- ½ medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 large head broccoli; cut into medium florets
- 1 cup arugula • 2 ½ cups of low sodium vegetable broth
- ½ cup unsweetened coconut milk
- Juice from ½ a lemon
- Salt and pepper to taste
Directions
- Heat the olive oil in a medium soup pot over medium-high heat.
- Add the onion and garlic and cook until soft, about 3 minutes.
- Add the broccoli and arugula.
- Stir frequently until broccoli is bright green and arugula has wilted, 4 to 5 minutes. Pour in the broth and bring the soup to a boil.
- Reduce the heat to low and simmer until broccoli is fully cooked, 5 to 8 minutes.
- Allow the soup to cool and then carefully transfer to a blender and blend on high speed for 1 1/2 minutes. Pour in the coconut milk and lemon juice and blend for 30 seconds.
- Season with salt and pepper; add more lemon juice if desired.
- If the soup is too thick, thin it with a little more coconut milk or water.
- Return soup to the stove, bring to a gentle simmer, and heat to the desired temperature.
Yields 4 Servings
Nutrition Information per serving: Calories 95; Total Fat 2g; Saturated Fat 0g; Carbohydrate 15g; Fiber 4g; Protein 4g; Sodium 721mg
Recipe adapted from 10 Day Detox Diet, by Mark Hyman