About the Recipe
This Arugula, Spinach, Broccoli Soup is an easy, flavorful way to enjoy dark leafy greens and cruciferous vegetables at any meal. Rich in anti-inflammatory compounds and cancer-fighting phytochemicals, this soup supports heart health and overall wellness. Silky, lightly seasoned with garlic and miso, and topped with optional seeds or fresh herbs, it’s a comforting, plant-based option for lunch or dinner. Raw, steamed, or lightly cooked, these greens bring healing nutrition to your plate every time.
Ingredients
1 medium onion, diced
6 cloves garlic
1 cup veggie broth, low-fat
1 cup broccoli, cut up
2 handfuls arugula
2 handfuls raw spinach
1 Tbsp white miso paste
1/2 tsp white pepper
1 cup soy milk, unsweetened
greens, herbs or seeds (pumpkin seed, hemp seed) to garnish (optional)
Preparation
Sauté the onion in a large pan. Add a few tablespoons of water to prevent it from burning.
Add the garlic and continue to sauté until fragrant.
Add 1 cup veggie broth and 1 cup of broccoli and cook for about 4 minutes or until the broccoli is soft.
Carefully pour the mixture into a high-speed blender such as Vitamix.
Add 1 cup of soy milk, arugula, spinach, miso paste, and white pepper and process until smooth.
Plate soup and garnish with your favorite greens, herbs or seeds, if desired.
No animals were harmed during the creation of this recipe!
Btw, can you guess which leafy green is my favorite? Yes, you got it, it's arugula!
They say you can't get addicted to vegetables, but they are wrong! I cannot live without arugula as you can see below. And I admit, oftentimes I get caught in the act. 😁