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Edamame Arugula Soup

Edamame Arugula Soup


1 tbsp olive oil
1 _ cups shelled edamame
1 cup packed arugula
4 cups vegetable stock
_ onion, chopped
salt


Heat the olive oil over medium heat in a large pot, then add the onion.
Cook, stirring often, until translucent and slightly browned.
Add the edamame and 3 cups vegetable stock. Simmer over mediumlow
heat until vegetables are tender, about 15 minutes. Add the arugula
and stir in briefly until wilted.
Pour the soup into a blender and purée (or use an immersion blender to
purée it in the pot). Pour it back into the pot and taste for seasoning,
adding salt if needed. If the soup is too thick, thin it out with the extra
cup of vegetable stock until it is the desired consistency.
Serve slightly warm, at room temperature, or chilled (adding a bit more
stock if needed).

Recipe from the Food Republik blog, http://foodrepublik.com/edamamearugula-
soup/

This entry is related to the following products. Click on any of them for more information.
Onion, Greens: Arugula, Edamame,