Creamy Edamame Arugula Soup

Ingredients

• 1 cup baby arugula leaves packed
• 1 teaspoon soybean oil (often labeled "vegetable oil")
• 3 cups edamame frozen shelled ()
• 0.3 teaspoon ground pepper black
• 2 cups chicken broth low-sodium
• 1 small onion diced
• 0.5 teaspoon salt to taste
• 1 cup soymilk plain

Equipment

• food processor
• bowl
• sauce pan
• ladle

Directions

1. Heat soybean oil in large saucepan over medium heat.
2. Add onions and cook for 2 to 3 minutes, until soft.
3. Add edamame and broth; simmer for 5 to 6 minutes, until just tender.
4. Place mixture in food processor; add soymilk and arugula. Process 1 minute, or until smooth.
5. Return to saucepan.
6. Heat over medium heat, stirring occasionally, until soup begins to simmer. Ladle into bowls; top with yogurt, if desired.
7. Thin soup with additional vegetable broth as needed.