If you have more broccoli - double this recipe. It's so delicious and is freezable. Doubling it makes it worth the effort.
If not vegetarian, chicken broth can also be used in lieu of vegetable broth.
4 cups, 8 cups if doubled.
|1 teaspoon Extra virgin olive oil|
|1/2 medium onion, chopped|
|2 cloves garlic, 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|
|1/2 lemon (juice) or more if desired|
|salt and pepper to taste|
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. 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 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. If adding more liquid, return soup to the stove, bring to a gentle simmer, and heat to the desired temperature.
Big Oven, taken from Dr. Mark Hyman's 10 Day Detox.