Yield: 2
Mushroom and Arugula Curry Soup
Arugula and sweet basil add an interesting flavor twist to this soup inspired by the flavors of Thai cuisine. Arugula also saves time, since you don’t have large leaves to chop. For serving, garnish with lime wedges and/or extra basil, if you’d like.
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Ingredients
- 1.5 tbsp water, filtered
- 2 cloves garlic, minced
- 2.25 cups mushrooms, sliced
- 13.5 oz coconut milk, full fat
- 1.5 cups vegetable broth, low sodium
- 1 tbsp coconut aminos
- 1 tbsp curry powder
- 2.25 cups arugula
- 1/3 cup basil, fresh, chopped
- 1/25 tsp sesame oil
- 2 tsp lime juice
- salt to taste
Instructions
- In a stockpot over medium-high heat, pour in enough water to cover the bottom. Add the garlic and stir for 2 minutes. Add the mushrooms and cook for another 3 to 4 minutes.
- Add the coconut milk, broth, coconut aminos, curry powder, and arugula. Simmer for 3 to 5 more minutes until the greens are wilted.
- Stir in the basil, sesame oil, and lime juice. Season with salt and add more lime if desired.
Notes
STORAGE: Divide the soup among 3 (2-cup) glass storage containers. Refrigerate up to 3 days or freeze up to 3 months. Follow the standard reheating instructions here.
INGREDIENT TIP: Save time by buying sliced mushrooms and prewashed arugula.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 440Total Fat: 42gSaturated Fat: 36gUnsaturated Fat: 3gSodium: 1204mgCarbohydrates: 17gFiber: 3gSugar: 4gProtein: 8g
