Creamy edamame soup
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Mild edamame blends to a silky, creamy texture in this soup. A handful of baby spinach boosts the color (without it, the soup is a dull green) and deepens the flavor, while Greek yogurt brightens the taste and enhances creaminess.
Ingredients
Olive oil
1 Tbsp
White onion
1 cup(s), chopped
Low sodium vegetable broth
2 cup(s)
Shelled edamame
2 cup(s)
Kosher salt
¾ tsp
Baby spinach
1 cup(s), packed
Plain fat free Greek yogurt
½ cup(s)
Chives
4 tsp, chopped
Black pepper
½ tsp
Instructions
1
Heat the oil in a medium saucepan over medium. Add the onion; cook until softened, 4 to 5 minutes, stirring occasionally. Add the broth, edamame, and salt; bring to a boil. Cover and cook on medium-low heat until the edamame is tender, 12 to 15 minutes. Stir in the spinach just until it wilts.
2
Pour the mixture into a blender; blend on High speed until smooth, about 1 minute. Add the yogurt; blend until well combined. Ladle the soup into bowls; sprinkle evenly with the chives and black pepper.
3
Serving size: 1 scant cup
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