CREAMY EDAMAME ARUGULA SOUP

Creamy Edamame Arugula Soup image

Provided by United Soybean Board

Time 20m

Yield 6

Number Of Ingredients 9

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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
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper
¼ teaspoon Greek-style yogurt

Steps:

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 Facts : Calories 40.9 calories, Carbohydrate 5.4 g, Fat 1.5 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 283 mg, Sugar 2.5 g