Creamy Edamame Arugula Soup - cooking recipe

Ingredients

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)

Preparation

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.