1/4 cup mixed chopped herbs (such as mint, chives, parsley, and tarragon)
4 tablespoons plain Greek yogurt
2 tablespoons sliced chives
Total Time: 25 minPrep: 10 minCook: 15 minYield: 6Level: easy
Directions
Heat extra virgin coconut oil in a large saucepan over medium-low heat.
Add onion and garlic; cook until translucent (5 minutes).
Stir in chicken broth, reserving 1 cup and almond milk; bring to a simmer.
In a small bowl rapidly whisk the konjac flour and remaining cup of the chicken broth to create a slurry. Add to the saucepan.
Stir in arugula and mixed chopped herbs until wilted; cover and set aside 5 minutes.
Use an immersion blender to blend until smooth.
Divide among 6 bowls; garnish each with 2 tsp plain Greek yogurt and 1 tsp sliced chives.
Tip!
Garbanzo bean flour can be used in place of Konjac/Glucomannan, use 2 tsp if this is the case. The recipe will be slightly less SANE, though not enough to change how the meal is logged.