Broccoli, Arugula, and Goat's Cheese Soup
Author: 
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
  1. 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.
  2. Add the broccoli, bouillon base and water, and bring to a simmer.
  3. Cook for 10 minutes or so, until broccoli is tender. Add the greens and wilt.
  4. Blend the soup until smooth with an immersion blender.
  5. Add goat's cheese and salt and pepper. Blend again.
  6. Taste and adjust seasoning.
  7. Serve with avocado toast for an extra dose of green goodness.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/broccoli-arugula-and-goats-cheese-soup/