Ingredients
- —1 small onion, chopped
- —1 clove garlic, minced
- —200 g broccoli (in florets)
- —½ cucumber (chopped)
- —1 handful arugula
- —½ avocado
- —1 tsp olive oil or ghee
- —500 ml water or vegetable broth (organic, yeast-free, sugar-free)
- —1 tsp lemon juice
- —Sea salt, pepper
Instructions
Heat the olive oil in a pan and gently sauté the onion and garlic (do not brown).
Add the broccoli and water or broth, cook for 8–10 minutes until the broccoli is tender.
Add the arugula, cucumber, and avocado, then blend everything with an immersion blender until smooth.
Season with lemon juice, sea salt, and pepper.
Preparation (cold version / green detox soup) – Let the cooked broccoli cool, then blend with the other ingredients into a creamy, cold soup.
Serving Tip
Soft green, light, and creamy — supports digestion and feels like a refreshing reset. Serve in a bowl with a swirl of olive oil on top and a few arugula leaves as garnish. Also delicious with a small wedge of lemon on the side.
Storage Tip
Store covered in the refrigerator for up to 2 days. When reheating, do not bring to a boil — this keeps the flavors fresh and the color vibrant green.