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In a 4-quart Dutch oven, cook onion and garlic in hot oil over medium heat for about 5 minutes or until onion is tender, stirring occasionally. Remove onion and garlic from the Dutch oven; set aside.
Add broth to the same Dutch oven, bring to a boil. Add broccoli and edamame, return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes or just until broccoli is tender. Using a slotted spoon, transfer broccoli and edamame to a large bowl; set aside.
Add spinach to the hot broth mixture, cook and stir about 1 minute or until spinach begins to wilt. Remove from the heat. Cool slightly. Stir broccoli mixture and onion mixture into spinach. Add spinach mixture and tofu, half at a time, to a blender or food processor. Cover and blend or process until very smooth. (Use caution when blending hot ingredients.)
Return all of the blended mixture to the Dutch oven. Add yogurt, salt and pepper. Cook over medium-low heat just until heated through, stirring occasionally. Ladle into bowls. Top with soy nuts and chives.