Creamy Edamame Arugula Soup


Soup, Chili & Stew
Creamy Edamame Arugula Soup

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Servings and Ingredients

Serves 4
1 tsp. soybean oil (vegetable oil)
1 small 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


  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


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.