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Arugula Soup


  • 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


  1. Heat extra virgin coconut oil in a large saucepan over medium-low heat.
  2. Add onion and garlic; cook until translucent (5 minutes).
  3. Stir in cornstarch; whisk in chicken broth and evaporated milk; bring to a simmer.
  4. Stir in arugula and mixed chopped herbs until wilted; cover and set aside 5 minutes.
  5. Use an immersion blender to blend until smooth.
  6. Divide among 6 bowls; garnish each with 2 tsp plain Greek yogurt and 1 tsp sliced chives.