From Toni’s Kitchen

arugula soup recipe

Arugula Soup

If meat isn’t your thing, or you just want a meal on the lighter side, substitute the meat for firm tofu.



  1. Dice onion into small ¼” pieces (approximately) and sauté until clear in vomFASS Garlic Herb oil then add mushrooms.
  2. Brown ground beef (or tofu) and garlic with onions and mushrooms.
  3. Add broth. Bring to boil.
  4. While soup is heating to a boil, whisk eggs in a separate bowl until well incorporated.
  5. Once the soup boils, using a wooden spoon, stir the soup quickly in one direction (clockwise or counter-clockwise). Remove spoon and drizzle approximately 1/3 of the egg mixture into still swirling soup.
  6. Let the egg cook for a minute after the soup stops swirling to let the egg set.
  7. Repeat swirling soup/adding egg until the egg mixture is gone.
  8. Add arugula, cover, turn off heat and let sit until arugula is just wilted.
  9. Serve and enjoy.


Recipe from VOMFASS USA. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

This delicious recipe brought to you by VOMFASS USA.

© 2017 Vom Fass USA
Sitemap | Legal Terms | Privacy Policy | Call Us: (608) 209-1671