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    Broccoli & Arugula Soup

    Read original issue here


    makes 2

    • 1 tablespoon olive oil
    • 1 clove garlic, thinly sliced
    • 1/2 yellow onion, roughly diced
    • 1 head broccoli, cut into small florets (about 2/3 pound)
    • 2 1/2 cups water
    • 1/4 teaspoon each coarse salt and freshly ground black pepper
    • 3/4 cup arugula (watercress would be good, too)
    • 1/2 lemon


    1. Heat the olive oil in a medium nonstick saucepan over medium heat.

    2. Add the garlic and onion and sauté for just a minute or until fragrant.

    3. Add the broccoli and cook for four minutes or until bright green.

    4. Add the water, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender.

    5. Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don't want the steam to blow the lid off).

    Serve the soup with a bit of fresh lemon.