Arugula Soup
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.
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- 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.
Nutritional Information
| Calories per serving: | 88 |
|---|---|
| Fat per serving: | 3.9g |
| Saturated fat per serving: | 1.1g |
| Monounsaturated fat per serving: | 1.7g |
| Polyunsaturated fat per serving: | 0.4g |
| Protein per serving: | 6g |
| Carbohydrates per serving: | 8g |
| Fiber per serving: | 1g |
| Cholesterol per serving: | 5mg |
| Iron per serving: | 0.0mg |
| Sodium per serving: | 111mg |
| Calcium per serving: | 0.0mg |
Good to Know
Recipe from Emeril Lagasse, host of Hallmark Channel’s Emeril’s Table and Martha Stewart Living Radio’s Cooking with Emeril and owner of 12 restaurants
Emeril Lagasse
