Creamy Edamame Arugula Soup

• 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.