Arugula Soup
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Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 chopped garlic cloves
1 teaspoon cornstarch
6 cups low-sodium chicken broth
½ cup low-fat condensed milk
2 packs (5 oz each) of baby arugula
¼ cup mixed minced herbs (such as mint, green onion, parsley, and tarragon)
4 tablespoons plain greek yogurt
2 tablespoons chopped green onions
To make
The antioxidant-rich arugula soup is just as good cold as it is hot. There are only 88 calories in a cup of this soup.
Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic; cook until translucent (5 minutes). Add cornstarch; whisk together chicken stock and condensed milk; bring to a boil. Add the arugula and chopped herbs until they wilt; cover and set aside for 5 minutes. Whisk in an immersion blender until smooth. Divide into 6 bowls; garnish each with 2 teaspoons plain Greek yogurt and 1 teaspoon chopped green onions.
Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic; cook until translucent (5 minutes). Add cornstarch; whisk together chicken stock and condensed milk; bring to a boil. Add the arugula and chopped herbs until they wilt; cover and set aside for 5 minutes. Whisk in an immersion blender until smooth. Divide into 6 bowls; garnish each with 2 teaspoons plain Greek yogurt and 1 teaspoon chopped green onions.
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Author:Admin
Published: 11/20/2023 10:05 PM
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