PEPPERY CREAMY ARUGULA AND ZUCCHINI SOUP

PEPPERY CREAMY ARUGULA AND ZUCCHINI SOUP

PEPPERY CREAMY ARUGULA AND ZUCCHINI SOUP
 
PEPPERY CREAMY ARUGULA AND ZUCCHINI SOUP
Recipe By:

Ingredients
  • 1 medium Vidalia onion, rough chop
  • 3 medium fresh zucchini, do not peel and cut into chunks
  • 1 (5-oz.) container of fresh arugula
  • 1 (32-oz.) container Veggie or Chicken broth
  • Water
  • Salt, black pepper, garlic powder
  • Extra virgin olive oil
  • ½-1 c. Greek yogurt or sour cream
  • Freshly grated parmesan cheese, optional

Instructions
  1. In a deep pot, place the arugula, zucchini and onions.
  2. Pour the broth and add enough water to cover the ingredients in the pot.
  3. Simmer over low-medium heat until zucchini is tender. Remove from heat.
  4. With a hand held immersion blender or regular blender, puree until smooth.
  5. Taste for seasoning.
  6. Gradually add the Greek yogurt and blend until smooth. Add as much as you like, I like to add more because it makes it creamier.
  7. Taste for seasoning again.
  8. When serving in bowls, drizzle with olive oil and sprinkle with cheese, optional.

Notes
*****Remember arugula can be peppery. If you do not like the taste of arugula, you can substitute with fresh spinach or kale.

 

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