• Servings 6
  • Prep 10 min
  • Cook 15 min
  • Cuisine
  • Skill Level

Creamy Edamame Arugula Soup


  • 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
  • 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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