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 dollop of Greek yogurt.
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