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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Antioxidant-rich Arugula Soup is just as good cold as it is hot. And this soup is only 88 calories a cup. 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 |
Directions:
1. 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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