Ingredients20 m servings 229 cals
- 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 g fat; 19.6 g carbohydrates; 18.1 g protein; < 1 mg cholesterol; 302 mg sodium. 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 ...