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PEPPERY CREAMY ARUGULA AND ZUCCHINI SOUP

PEPPERY CREAMY ARUGULA AND ZUCCHINI SOUP

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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