Creamy Edamame Arugula Soup

Name: Creamy Edamame Arugula Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
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

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 dollop of Greek yogurt.