Arugula-Zucchini Vichyssoise

Arugula-Zucchini Vichyssoise

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From: EatingWell Magazine, Soup Cookbook

This version of the French potato-and-leek soup is whisper-light and a lovely green color because we swap zucchini for the potatoes. Serve chilled or hot.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 4 cups chopped zucchini
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • 10 cups baby arugula
  • ½ cup chopped fresh parsley
  • 2 tablespoons lemon juice

Preparation

  • Prep

  • Ready In

  1. Heat oil and butter in a large pot over medium heat. Add leeks and garlic. Cook, stirring, until softened but not browned, about 3 minutes. Stir in broth, zucchini, salt and pepper. Bring to a boil. Reduce heat, cover and simmer until the zucchini is tender, about 15 minutes. Remove from heat. Stir in arugula and let stand 5 minutes.
  2. Puree the soup in the pot with an immersion blender or in batches in a regular blender. Stir in parsley and lemon juice. Serve warm or at room temperature.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 148 calories; 6 g fat(2 g sat); 3 g fiber; 17 g carbohydrates; 9 g protein; 67 mcg folate; 5 mg cholesterol; 6 g sugars; 0 g added sugars; 3,302 IU vitamin A; 41 mg vitamin C; 193 mg calcium; 3 mg iron; 405 mg sodium; 568 mg potassium
  • Nutrition Bonus: Vitamin C (68% daily value), Vitamin A (66% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, 1 fat

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