Or, what to eat when Spring is in the air.
And the soup obsession continues here at TBK. This one is a favorite of mine that started out as an idea for using up greens. I suppose it is like a lighter, more sophisticated version of the classic broccoli cheese soup – which is also a favorite around here. Drinking your greens is a very satisfying thing to do, especially if you’re like me and haven’t managed to adopt the healthy green smoothie thing quite yet. The goat’s cheese is subtle here, and if you want more of a direct tangy hit, consider crumbling the cheese over the top instead of blending it with the veg. Though be warned: you’ll sacrifice a flavor note and some velvety texture if you do so.
Broccoli, Arugula, and Goat's Cheese Soup
Author: the bright kitchen
Serves: 4 bowls
Ingredients
- 1 onion, diced
- 6 oz broccoli, cut in to floret-sized pieces (you can use the stem as well, after you give it a trim)
- about 1 bag of greens (I used a bit of watercress and most of a bag of arugula, but I often use a mix of arugula and spinach here)
- 5 cups of water
- 1 tablespoon of bouillon base (I used roasted chicken flavor) or a stock cube
- 1 tablespoon olive oil
- salt & pepper
- 3 oz goat's cheese
- *note:you don't have to be precise about the measurements for the broccoli & greens. what I give here is a guide; add what you've got and see how it tastes.
Instructions
- Add the olive oil to a medium sized soup pot over medium-high heat. Add the onion and cook for 2-3 minutes until soft.
- Add the broccoli, bouillon base and water, and bring to a simmer.
- Cook for 10 minutes or so, until broccoli is tender. Add the greens and wilt.
- Blend the soup until smooth with an immersion blender.
- Add goat's cheese and salt and pepper. Blend again.
- Taste and adjust seasoning.
- Serve with avocado toast for an extra dose of green goodness.
K
February 27, 2017 at 11:31 amThis looks great! Now I know what to do with the leftover spinach and broccoli in my weekly veg box. FYI, if you want to enjoy green smoothies, the key is to use lots of citrus and some parsley. For some reason, lemon makes blended kale better, and less brassica-ish.
Laura
February 28, 2017 at 10:34 amI agree with the citrus in the green smoothies, definitely. I don’t have a high-powered blender, so I can’t do kale smoothies or get the really velvety soup textures that those devices give you, but I’m okay with that! Thanks for stopping by again, K!