Edamame Arugula Soup | PCC Natural Markets

Edamame Arugula Soup

Serves: 4

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This bright and zesty soup is so easy to prepare and has a wonderful creamy texture.



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 stock; bring to a simmer and cook until edamame is tender, about 15 minutes.

Stir in arugula and remove from the heat. Transfer the soup, in batches, to a blender and puree until smooth. Or, use an immersion blender to puree until smooth. Return the soup to the pot and season with salt and pepper and heat through. To serve, ladle into soup bowls and sprinkle with crumbled fresh chèvre.

Each serving: 190cal, 9g fat (0g sat), 0mg chol, 310mg sodium, 17g carb, 7g fiber, 6g sugars, 13g protein

Recipe by Jackie Freeman, PCC Chef

More about: arugula, edamame


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