Recipes

Creamy Edamame Arugula Soup

Ingredients

1 tsp soybean oil
1 small onion, diced
3 cups frozen, shelled endamame
2 cups chicken or vegetable oil
1 cup soy milk
1 cup baby arugula leaves, packed
kosher salt and black pepper to taste
Plain Greek style yogurt

Directions:

  • Heat soybean oil in a large sauce pan over medium heat.
  • Add the onions and cook for 3-4 minutes or until soft.
  • Add the endamame and broth and simmer for 5-6 minutes, until just tender.
  • Place the mixture in a food processor, then add the soy milk and arugula.
  • Process until smooth, then return the mixture to the sauce pan.
  • Heat over medium heat, stirring until soup begins to simmer.
  • Season with salt and pepper, then spoon into bowls and top with a┬ádollop of Greek yogurt.

Servings

6

Prep

10 min

Cook

10 min

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Skill Level

Easy