Low-Calorie • Gluten-free

Active 25 Min

Total 45 Min

Arugula-Zucchini Vichyssoise

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.

• 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

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. (Use caution when blending hot liquids.) Stir in parsley and lemon juice. Serve hot or chilled.

Serves 6: 1½ cups each

Calories 148 | Fat 6g (sat 2g) | Cholesterol 5mg | Carbs 17g | Total sugars 6g  (added 0g) | Protein 9g | Fiber 3g | Sodium 405mg | Potassium 568mg.

Nutrition bonus: Vitamin C (68% daily value) | Vitamin A (66% dv).