I see every dinner as an opportunity to give my body a break, a daily "detox" if you may. After all, the human body is designed to eat it's biggest meal in the middle of the day so having a light dinner is a nice thing to do for the body's operating system (if you don't think that breaking this biological rule affects your body, you are either in denial or you are a mutant - I am cool with either scenario).
This basic broccoli soup is a bit more sassy by staring it with a sofrito and adding the always peppery arugula.
This is what you need (for two servings)
1 tablespoon olive oil
1 clove garlic, thinly sliced (or shallot if you can't do garlic like me)
1/2 yellow onion, diced
1 head broccoli, cut into small florets (about 2/3 Lb)
2 1/2 cups water
1/4 teaspoon each coarse salt and freshly ground black pepper
3/4 cup arugula
1/2 lemon
This is what you do
1- Heat the olive oil in a medium nonstick saucepan over medium heat.
2- Add the garlic and onion and sauté for just a minute or two or till you smell and hear the happy sounds of the sofrito
3- Add the broccoli and cook for four minutes or until bright green.
4- Add the water, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender.
5 Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending, you don’t want the steam to blow the lid off and make sure you have the lid on!
I like serving soup with a little lemon juice. Enjoy.
It’s that time of the year when Summer is upon us, and all of Winter’s extra calories and Spring’s extra allergens catches up with our bodies. As we progress into our Spring Cleaning, it is also a good time to do some good Digestive Cleaning. This Cucumber and Avocado Soup is a great Spring/Summer addition to your Detox recipes. The green color is so mesmerizing and the flavor is soothing and just kewl.
