- 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)
- 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.
- Place mixture in food processor; add soymilk and arugula. Process 1 minute, or until smooth.
- Return to saucepan. Heat over medium heat, stirring occasionally, until soup begins to simmer. Ladle into bowls; top with yogurt, if desired.
- Thin soup with additional vegetable broth as needed.
04/03/2018
recipepes.com
Creamy Edamame Arugula Soup, recipe
PT15M
PT1H
5
455 calories
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