Creamy Edamame Arugula Soup

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Average User Rating: 

Average: 3.7 (3 votes)
Prep time:
5 minutes
Cooking time:
15 minutes
Total time:
20 minutes
Recipe Provided By:

Nutrition Per Serving: 

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


1 teaspoon
Soybean oil (often labeled "vegetable oil")
1 unit
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.