A quick and easy soup to rustle up as the temperatures start to drop.
It is high time that I posted about this recipe as Andrew and I make it for dinner so frequently – it is a bit of a joke that I want it every single week. (What can I say – I am certainly a creature of habit). While whipping it together last Sunday evening – I thought why not photograph it since it is such a versatile, healthy, and light back pocket recipe to have on hand, (especially true as we enter the Autumn months and start to crave more warming/comforting meals). The beauty of this broccoli soup is that while it tastes absolutely decadent and almost creamy – there is no trace of cream to be found. Simply have fresh broccoli and arugula in the fridge and you are ready to go. I have no idea how it manages to turn into something mouthwatering – not at all reminiscent of a pile of greens – with just a few simple ingredients, but trust me it really does transform like magic. I first learned about the original recipe through one of my favorite blogger’s rave reviews and all of the ingredients and preparation can be found here.
Regardless of how you feel about Gwyneth and Goop in general – many of their recipes, tips, and tricks really do hit the nail on the head – I happen to be quite a fan. This soup is a perfect place to start for all of your cold weather cooking that is bound to take over in the coming weeks and keep in mind that since it is such a basic recipe, there are about a million ways to adapt it, add on, and truly make it your own. Below I have listed a few of my tried and true options:
- Top with homemade croutons. (We love buying the super seedy, crusty rolls from Whole Foods and letting them sit out for a day or so on the counter. Then cut into cubes, spray with EVOO, sprinkle with fine sea salt and pepper, and roast in the oven at 350 degrees for about 20 minutes).
- Sprinkle a healthy shake of nutritional yeast on top for a “cheesy” taste. (Plus try some red pepper flakes for a spicier kick).
- Fresh cracked pepper and truffle salt!
- Extra lemon juice squeezed on top as a garnish.
- Serve alongside roasted tofu for an extra kick of protein.
- Stir in cooked green lentils for additional hardiness.
- I bet a generous sprinkle of this vegan parmesan cheese would be excellent on top as well.
I hope you enjoy this healthy, yet super comforting recipe as much as we do! Let me know in the comments below if you give it a whirl.
P.S. Another favorite, go-to recipe for the cooler months.