| 13 | 30 | 156 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 2 |
| 1 tbsp | Extra virgin olive oil |
| 1 clove(s) | Garlic (minced) |
| 1 medium leek(s) | Leek (rinsed and chopped - white part) |
| 1 head | Broccoli, raw (cut into small florets, stems separate) |
| 2 1/2 cup | Vegetable stock/broth |
| 1/4 tsp | Sea Salt |
| 1/4 tsp | Black pepper |
| 1 cup | Arugula |
| 1 cup | Spinach |
| 1 cup chopped | Watercress |
| 1/2 whole lemon(s) | Lemon juice |
| 1 pinch | Sea Salt |
| 1 dash | Black pepper |
Heat olive oil in a medium saucepan over medium heat. Add garlic, leeks, and broccoli stems. Saute until soft and fragrant.
Add broccoli florets and cook four more minutes or until bright green. Add broth, salt and pepper, bring to a boil, lower heat and cover. Cook for 8 minutes or until broccoli is just tender.
Pour soup into a blender and puree with the arugula or greens until smooth. Serve soup with a
bit of lemon.
| Vegetables | 3.7 |
