Prep time:
5 min
Cook time:
15 min
Total time:
20 min
Makes:
6 servings

Creamy Edamame Arugula Soup

Ingredients

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)

Instructions for Creamy Edamame Arugula Soup

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.

Nutrition Per Serving: 

Calories
140
Protein
12g
Carbohydrate
14g
Fiber
2g
Fat
4g
Sat. Fat
0g
Trans Fat
0g
Cholesterol
0mg
Sodium
440mg
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