Arugula Soup

Name: Arugula Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 283 grams baby arugula; 2 Tbsps sliced chives; 1 teaspoon cornstarch; 2 garlic cloves, chopped; 59 milliliters mixed chopped herbs (such as mint, chives, parsley, and tarragon); 118 milliliters low-fat evaporated milk; 1 liters low-sodium chicken broth; 1 Tbsp olive oil; 1 medium onion, chopped; 4 Tbsps plain Greek yogurt

You can never have too many soup recipes, so give Arugula Soup a try. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 106 calories, 9g of protein, and 5g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up olive oil, onion, greek yogurt, and a few other things to make it today.

Instructions

Heat olive oil in a large saucepan over medium-low heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Plain Greek Yogurt