Arugula Soup

 Recipe
Antioxidant-rich Arugula Soup is just as good cold as it is hot. And this soup is only 88 calories a cup.

Yield:

Serves 6 (serving size: 1 cup soup with garnishes)

Nutritional 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

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

Preparation

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.

Note:

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.

Emeril Lagasse,

June 2012
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