This wholesome soup is a delicious way to enjoy young green soybeans, also known as edamame. This recipe is adapted from one of my favorite food blogs, 101 Cookbooks. Find Heidi’s original recipe here, with all her delicious flourishes. Make it with fresh green edamame (or green peas or fava beans) in the spring, and in the winter stick to the frozen, shelled edamame.
1 Tablespoon olive oil
1 medium onion, finely chopped
1 potato, cubed (about 1½ cups)
Water, as needed
1½ pounds fresh or frozen edamame
4 cups vegetable broth + more to taste
Salt and pepper, to taste
Greek yogurt or soy yogurt for garnish
- In a stockpot, heat olive oil over medium low heat. Add onions and potato. Stir to coat, and allow to cook for about five minutes, adding a little bit of water if vegetables are sticking.
- Add edamame and vegetable stock. Cover and simmer on a medium heat for 15-20 minutes until potatoes and beans are tender.
- Remove from heat and let cool slightly. Scoop out beans and add to processor. Blend until smooth, adding soup mixture a few Tablespoons at a time until totally smooth (you may need to process for 10 minutes or so; a blender will likely be less time).
- Divide between serving bowls, garnish with yogurt, and serve!
Yield: 6-8 Servings