Creamy Edamame Arugula Soup
Ingredients
1 tsp soy bean oil | ||
1 small onion, diced | ||
3 cups frozen, shelled edamame | ||
2 cups chicken broth | ||
1 cup soy milk | ||
1 cup baby arugula leaves, packed | ||
1 tsp kosher salt | ||
black pepper to taste | ||
Greek style plain yogurt |
Directions:
- Heat soybean oil in a large saucepan over medium heat.
- Add the onions and cook for 2-3 minutes, until soft.
- Add edamame and broth and simmer for 5-6 minutes, until just tender.
- Place the mixture in a food processor and soy milk and arugula. Process for about 1 minute or until smooth.
- Return the mixture to a saucepan and heat over medium heat, stirring occasionally, until soup begins to simmer.
- Season with salt and pepper.
- Ladle into bowls and top with a dollop of yogurt.
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