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View Portfolio Get in touchArugula Soup
Ingredients
- 1 tablespoon extra virgin coconut 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
Total Time:
25 min Prep:
10 min
Cook:
15 min
Yield: 6 Level: easy
Yield: 6 Level: easy
Directions
- Heat extra virgin coconut 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.
