Creamy Edamame Veggie Soup

1 cup chopped onion (1 medium)
8 cloves garlic, minced
2 tablespoon canola oil
4 cups reduced-sodium chicken broth
3 cups small broccoli florets
2 cup frozen shelled sweet soybeans (edamame)
20 – ounce package fresh spinach leaves
2 12.3 – ounce packages firm light silken-style tofu
1 1/2 cups plain full fat Greek yogurt
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup snipped fresh chives

In a 6-quart Dutch oven cook onion and garlic in hot oil over medium heat 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 boiling. Add the 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 in Dutch oven. 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. Alternatively, if you have a stick blender you can blend it right in the pot! Cover and blend or process until very smooth.

Return all of the blended mixture to the Dutch oven. If you have used a stick blender, it will already conveniently be there! Add yogurt, salt, and pepper. Cook over medium-low heat just until heated through, stirring occasionally. Bring to the potluck and bring chives on the side to sprinkle on each serving.