How To Make Broccoli & Arugula Soup - Best Recipe | Charleston Magazine
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Ingredients
- 2 Tbs. extra-virgin olive oil, plus more for garnish
- 2 cups diced sweet yellow onion
- 4 cloves garlic, minced
- 6 cups broccoli florets
- 2 tsp. sea salt
- 1 tsp. ground black pepper
- 1 qt. vegetable stock
- 2 cups arugula leaves, divided
- 1 lemon, cut into 4 to 6 wedges
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