1 clove garlic
1⁄2 yellow onion, diced
1 head broccoli, cut into small florets
2 1⁄2 cups water
Pinch of Himalayan sea salt and freshly ground black pepper
3/4 cup arugula (watercress would
be good, too)
Juice from 1⁄2 lemon
Heat the extra virgin olive oil in a medium, nonstick saucepan over medium heat. Add the garlic and onion, and sauté for just a minute or until fragrant.
Add the broccoli, and cook for 3-5 minutes or until bright green.
Add the water, Himalayan sea salt, and pepper, bring to a boil, lower the heat, and cover.
Let simmer until the broccoli is tender, about 5-8 minutes – don’t overcook! Pour the soup into a blender, and purée with the arugula until quite smooth. Serve the soup with a squeeze of fresh lemon on top.