Ingredients20 m servings 229
- 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.
Per Serving: 229 calories; 10.2 19.6 18.1 < 1 302 Full nutrition
ReviewsRead all reviews 4
I liked the flavor but not the texture, but that's easy enough to fix (it was too thick, almost like pudding). My husband wasn't crazy about the flavor; he thought the arugula was too strong. Bu...
A light, refreshing soup. Added a good amt of salt/pepper and cayenne pepper for flavor. The texture is what it is... you will either love it or hate it. But super healthy and packed full of ...
Very bland. Added roasted garlic and 4 season salt, still too bland :(