Creamy Edamame Arugula Soup

Recipe

Soup, Chili & Stew
Creamy Edamame Arugula Soup

Primary Media

User Rating

4 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings

Recipe Wellness Badges

Author

Save Options

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1 tsp.soybean oil (vegetable oil)
1small onion, diced
3 c.frozen shelled edamame
2 c.low-sodium vegetable or chicken broth, plus additional if needed
1 c.plain soymilk
1 c.packed baby arugula leaves
½ tsp.salt
¼ tsp.black pepper
Yogurt, optional

Directions

  1. Heat soybean oil in a large saucepan over medium heat. Add onions and cook 2 to 3 minutes or until soft. Add edamame and broth. Simmer 5 to 6 minutes or until edamame are tender.
  2. Place in food processor and add soymilk, arugula, salt and pepper. Process 1 minute or until smooth. Return to saucepan.
  3. Heat over medium heat, stirring occasionally until soup begins to simmer. Ladle into bowls. Top with yogurt, if desired. Thin soup with additional broth if needed.

Nutrition facts

Servings

140 Calories per serving

Amounts Per Serving

  • Total Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 440mg
  • Total Carbohydrates: 14g
  • Protein: 12g

Recipe Source:

adapted from United Soybean Board.