Creamy Edamame Arugula Soup Recipe

Creamy Edamame Arugula Soup Recipe

  • 1 teaspoon soybean oil (often labeled “vegetable oil”)
  • 1 small onion, diced
  • 3 cups frozen edamame (shelled)
  • 2 cups low-sodium vegetable or chicken broth
  • 1 cup plain soymilk
  • 1 cup baby arugula leaves, packed
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper
  • Greek-style yogurt (optional)
  1. Heat soybean oil in large saucepan over medium heat. Add onions and cook for 2 to 3 minutes, until soft. Add edamame and broth; simmer for 5 to 6 minutes, until just tender.
  2. Place mixture in food processor; add soymilk and arugula. Process 1 minute, or until smooth.
  3. Return to saucepan. Heat over medium heat, stirring occasionally, until soup begins to simmer. Ladle into bowls; top with yogurt, if desired.
  4. Thin soup with additional vegetable broth as needed.
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