Arugula Soup Recipe

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Arugula Soup
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Ingredients:

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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 637.6 Kcal (2670 kJ)
Calories from fat 352.5 Kcal
% Daily Value*
Total Fat 39.17g 60%
Cholesterol 39.5mg 13%
Sodium 608.61mg 25%
Potassium 2120.71mg 45%
Total Carbs 46.18g 15%
Sugars 7.49g 30%
Dietary Fiber 3.66g 15%
Protein 46.88g 94%
Vitamin C 24.1mg 40%
Iron 0.8mg 4%
Calcium 585.2mg 59%
Amount Per 100 g
Calories 33.92 Kcal (142 kJ)
Calories from fat 18.75 Kcal
% Daily Value*
Total Fat 2.08g 60%
Cholesterol 2.1mg 13%
Sodium 32.38mg 25%
Potassium 112.81mg 45%
Total Carbs 2.46g 15%
Sugars 0.4g 30%
Dietary Fiber 0.19g 15%
Protein 2.49g 94%
Vitamin C 1.3mg 40%
Calcium 31.1mg 59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 19
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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