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