Green Goddess Broccoli and Arugula Soup
1 tsp ghee (Ghee is clarified butter used in South Asian cooking. Find it in Asian markets or natural health food stores.)
1/2 medium yellow onion, chopped
2 garlic cloves, finely chopped
1 large head broccoli, cut into medium florets
1 cup arugula
2 cups low-sodium vegetable broth
1/2 cup unsweetened coconut milk
Juice of 1/2 lemon, or more if needed
Sea salt and freshly ground black pepper
Heat the ghee in a medium pot over medium-high heat. Once melted add the onion and garlic and cook until aromatic and soft, about 3 minutes.
Add the broccoli and arugula to the pan and stir frequently until the broccoli is bright green and the arugula has wilted, 4 to 5 minutes.
Pour in the broth and bring the soup to a boil.
Once boiling, reduce the heat to low and simmer until the broccoli is fully cooked, 5 to 8 minutes.
Carefully transfer the soup to a blender and blend on high speed for 1 1/2 minutes. Pour in the coconut milk and lemon juice and blend for another 30 seconds. (Or use a handheld immersion blender to purée the soup right in the pot.)
Taste for seasoning and adjust with salt, black pepper, or lemon juice if needed. The soup should be thick but still light. If it is too thick, thin it with a little more coconut milk or water. Any leftover soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.