Recipe
Soup, Chili & Stew
Creamy Edamame Arugula Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
- Place in food processor and add soymilk, arugula, salt and pepper. Process 1 minute or until smooth. Return to saucepan.
- 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.