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PEPPERY CREAMY ARUGULA AND ZUCCHINI SOUP
| PEPPERY CREAMY ARUGULA AND ZUCCHINI SOUP | Print |
Recipe By: Alice Morrow
PEPPERY CREAMY ARUGULA AND ZUCCHINI SOUP
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
- In a deep pot, place the arugula, zucchini and onions.
- Pour the broth and add enough water to cover the ingredients in the pot.
- Simmer over low-medium heat until zucchini is tender. Remove from heat.
- With a hand held immersion blender or regular blender, puree until smooth.
- Taste for seasoning.
- 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.
- Taste for seasoning again.
- 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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