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

Creamy Edamame Arugula Soup


  • 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


  • 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.

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