Green Goddess Broccoli and Arugula Soup

Prep Time

15 minutes

Prep Notes

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. 

Cooking Time

18 minutes


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.