Creamy Edamame Arugula Soup


  • 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)


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.

Place mixture in food processor; add soymilk and arugula. 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 vegetable broth as needed.