If you are looking for a nice healthy soup that you can sip on all day without the guilt, you found it. It’s light, lemony, peppery, and tastes like fresh greens in a soup form. Simple and delicious!

Recipe by: The Culinary Nest

MAKES

4 servings

Prep Time: 5 minutes

Total Time: 30 minutes

INGREDIENTS

Extra virgin olive oil

1/2 yellow onion, diced

1 shallot, diced

2 garlic cloves, minced

3 cups broccoli, cut into florets

2 1/2 cups vegetable broth

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper

1 cup arugula

1 lemon, juice & zest

Pine nuts

Other topping ideas: diced apples, microgreens, olive oil drizzle, cashews, crunchy chickpeas, green onions, finely diced jalapeño or other chili, parmesan or pecorino cheese

METHOD

• Preheat the oven to 350˚F. Arrange the broccoli on a baking sheet, drizzle with olive oil until coated and roast for about 15 minutes until tops of florets begin to brown.

• Heat olive oil over medium low heat and add onion. Sauté 4-5 minutes, until turning translucent. Add garlic and sauté until fragrant, about a minute.

• Add the roasted broccoli, vegetable broth, salt and pepper, bring to a boil. Reduce heat, cover and let simmer for 8-10 minutes.

• Pour contents into a blender and add the lemon juice arugula, saving some arugula to top the soup. Purée until it is a smooth consistency. (If you have an emersion blender, this a great time to use it rather than the blender!)

• Taste for seasoning, add more salt, pepper or crushed red pepper if desired.

• Ladle the soup into bowls, top with a drizzle of olive oil, a sprinkle of lemon zest, a pinch of arugula, and pine nuts. Enjoy!