Ingredients for Edamame Soup
- Olive Oil
- 1 medium yellow onion, chopped
- 1 medium russet potato, peeled and diced
- Edamame
- 4 cups vegetable stock
- 2 tablespoons crème fraîche (optional, omit for vegan version)
- Salt & Freshly Ground Black Pepper
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How to Make Edamame Soup
- Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and diced potato. Sauté for 5-7 minutes, stirring occasionally, until softened.
- Add the shelled edamame and vegetable stock to the saucepan.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes and edamame are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth and creamy.
- For non-vegan version: Return the soup to the saucepan. Stir in the crème fraîche. Heat gently for 2-3 minutes, being careful not to boil.
- Serve hot, garnished with your choice of toppings such as fresh scallions, toasted peanuts, or crispy fried shallots.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
8g
Carbs
10g
