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)

1. 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.
2. Place mixture in food processor; add soymilk and arugula. Process 1 minute, or until smooth.
3. Return to saucepan. Heat over medium heat, stirring occasionally, until soup begins to simmer. Ladle into bowls; top with yogurt, if desired.
4. Thin soup with additional vegetable broth as needed.

soybean oil, onion, frozen edamame, vegetable, soymilk, baby arugula, salt, ground black pepper, yogurt

Taken from www.allrecipes.com/recipe/230341/creamy-edamame-arugula-soup/ (may not work)