Arugula is a member of the super-food cruciferous vegetable family. Cruciferous vegetables (think broccoli, cauliflower, Brussels sprouts and arugula) are among the healthiest vegetables thanks to their anti-inflammatory, antioxidant, and detoxifying properties.

We typically think to eat arugula raw in salads, but it is delicious in soups! Arugula has a peppery, fresh flavor and produces a light and refreshing spring soup.

Ingredients

• 1 tbsp avocado oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 parsnips, chopped
• 4 cups bone broth
• 1 can coconut milk
• 2 tsps sea salt
• 4-6 cups fresh arugula
• 1 TBSP miso paste mixed with 1/4 cup water (whisk miso into water)

Instructions

1. Heat the avocado oil in a large pot over medium heat. Saute onion and garlic for approx. 5 minutes.

3. Add parsnips, broth, coconut milk, and salt, and bring to a boil. Once boiling, lower the heat and cover and let the vegetables simmer until the parsnips are tender (approximately 15 minutes).

4. Add the arugula and stir until wilted.

5. Transfer the soup to a blender and blend until smooth (or use an immersion blender).

6. Use an immersion blender to puree the soup (or add to a high speed blender).

7. Stir the miso/water mixture into the soup. Mix well.

6. Season with salt and pepper to taste.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.