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


Credit: Travis Rathbone

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

88 calories; fat 3.9g; saturated fat 1.1g; mono fat 1.7g; poly fat 0.4g; protein 6g; carbohydrates 8g; fiber 1g; cholesterol 5mg; sodium 111mg.