Creamy Edamame Arugula Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Soup's on! Packed with high quality soy protein and fiber, this quick and easy homemade soup will warm your soul and keep you satisfied for hours. Ingredients:
1 teaspoon soybean oil (often labeled vegetable oil ) |
1 small onion, diced |
3 cups frozen edamame (shelled) |
2 cups low-sodium vegetable or chicken broth |
1 cup plain soymilk |
1 cup baby arugula leaves, packed |
1/2 teaspoon salt, or to taste |
1/4 teaspoon ground black pepper |
greek-style yogurt (optional) |
Directions:
1. Heat soybean oil in large saucepan over medium heat. Add onions and cook for 2 to 3 minutes, until soft. Add edamame and broth; simmer for 5 to 6 minutes, until just tender.
2. Place mixture in food processor; add soymilk and arugula. Process 1 minute, or until smooth.
3. Return to saucepan. Heat over medium heat, stirring occasionally, until soup begins to simmer. Ladle into bowls; top with yogurt, if desired.
4. Thin soup with additional vegetable broth as needed.
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