We recently had some friends visit from the UK and one night, while dining out, they looked at the menu in bewilderment and asked: ‘what’s arugula?”*
I described it thus; “It’s a green leaf that’s kind of spicy and peppery tasting and really good in salads and ok in sandwiches but probably not as good as normal lettuce because it’s more bland and….”
I trailed off, aware that they had lost interest and had moved on to discussing which was better on a pizza – bacon or shrimp*
*spoiler alert: it’s shrimp
It may be a little known leaf but arugula is one of my favourites.
In this recipe it blends up nicely with broccoli and basil to give this aromatic soup a peppery hit. I loved it and even hubs, who usually doesn’t comment on my soups (unless I grate a whole block of cheese into them), pronounced it a winner.
It’s no shrimp pizza, but it’s an easy, healthy and quick meal.
*if you’re interested, arugula is called ‘rocket’ in the UK
Broccoli, Basil & Arugula Soup (serves 4)
- 1 large head of broccoli, cut into florets
- 1 cup baby arugula leaves
- 2 oz (or 1/3 cup) basil leaves, finely chopped
- 2 cloves garlic, minced
- 2 tbsps butter (or olive oil)
- 1/2 large, white onion
- 3 cups chicken (or vegetable) stock
- Melt the butter in a large saucepan over a medium heat. Add the onion and garlic, fry until onion softens.
- Add the broccoli, arugula and basil. Pour in the stock, season and turn up the heat until it boils.
- Reduce heat and let it simmer for 25 minutes. Transfer to a blender and puree until smooth. Serve.
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