Name: Arugula Soup
Yield: Serves 6 (serving size: 1 cup soup with garnishes)
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 garlic cloves, chopped; 1 teaspoon cornstarch; 6 cups low-sodium chicken broth; ½ cup low-fat evaporated milk; 2 (5-ounce) containers baby arugula; ¼ cup mixed chopped herbs (such as mint, chives, parsley, and tarragon); 4 tablespoons plain Greek yogurt; 2 tablespoons sliced chives

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.

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Arugula Soup

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