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Arugula Soup

Photo: Travis Rathbone
Yield Serves 6 (serving size: 1 cup soup with garnishes)
Antioxidant-rich Arugula Soup is just as good cold as it is hot. And this soup is only 88 calories a cup.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon cornstarch
  • 6 cups low-sodium chicken broth
  • 1/2 cup low-fat evaporated milk
  • 2 (5-ounce) containers baby arugula
  • 1/4 cup mixed chopped herbs (such as mint, chives, parsley, and tarragon)
  • 4 tablespoons plain Greek yogurt
  • 2 tablespoons sliced chives

Nutrition Information

  • calories 88
  • fat 3.9 g
  • satfat 1.1 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 6 g
  • carbohydrate 8 g
  • fiber 1 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 111 mg
  • calcium 0.0 mg

How to Make It

  1. Heat olive oil in a large saucepan over medium-low heat. Add onion and garlic; cook until translucent (5 minutes). Stir in cornstarch; whisk in chicken broth and evaporated milk; bring to a simmer. Stir in arugula and mixed chopped herbs until wilted; cover and set aside 5 minutes. Use an immersion blender to blend until smooth. Divide among 6 bowls; garnish each with 2 tsp plain Greek yogurt and 1 tsp sliced chives.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.