- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
- Each serving
- 190cal
- 9g fat (0g sat)
- 0mg chol
- 310mg sodium
- 17g carb
- 7g fiber
- 6g sugars
- 13g protein
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped shallots
- 2 cloves garlic, minced
- 4 cups shelled edamame
- 4 cups vegetable broth, or more as needed
- 2 cups packed arugula
- Salt and pepper, to taste
- 1/4 cup crumbled chèvre cheese (optional)
Directions
Heat oil in a soup pot over medium heat. Add shallots and sauté until soft, about 5 minutes. Stir in garlic and edamame; cook until garlic is fragrant, 1 to 2 minutes. Add broth; bring to a simmer and cook until edamame is tender, about 15 minutes.
Stir in arugula and remove from the heat. Transfer soup, in batches, to a blender and puree until smooth. Or, use an immersion blender to puree until smooth. Return soup to the pot and season with salt and pepper and heat through. To serve, ladle into soup bowls and sprinkle with crumbled chèvre.
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