Creamy Edamame Arugula Soup

2 Reviews

Prep: 5 min
Cook: 15 min
Ready In: 20 min

“Soup's on! Packed with high quality soy protein and fiber, this quick and easy homemade soup will warm your soul and keep you satisfied for hours.” - by United Soybean Board

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)

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Metric US

Original recipe yields 6 servings

Directions

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

Amount Per Serving (6 total)

Calories
229 cal
11%

Fat
10.2 g
16%

Carbs
19.6 g
6%

Based on a 2,000 calorie diet

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Reviews (2)

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KymInNM

Mar. 10, 2013

"I liked the flavor but not the texture, but that's easy enough to fix (it was too thick, almost like pudding). My husband wasn't crazy about the flavor; he thought the arugula was too strong. But my o..." See morene-year-old liked it!"