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Edamame Soup

I am a soup lover, especially now since the evenings are colder here in California. This edamame soup is a powerhouse of nutrition. One cup of edamame has at least 6 percent of the recommended daily intake of all nutrients except vitamin D. They are low in fat and calories and high in protein.


1 teaspoon olive oil

1 medium onion, finely chopped

1 potato, peeled and cut into small cubes,

750 g (1 1/2 lb) frozen edamame beans, defrosted

1-quart (1.2 liters or 2 pints) vegetable stock

2 tablespoons creme fraiche, salt and freshly ground pepper

1/3 cup of toasted peanuts


Sauté the onion and potato in a pan with the oil over medium heat. Cover and allow it to soften for about 4 minutes, stirring frequently. Add the beans and the vegetable stock. Put the lid on and simmer on a medium heat for 15-20 minutes until the beans are tender.

Puree in a food processor or with a hand blender. Stir in the creme fraiche, garnish with toasted peanuts (which I didn’t have tonight) and enjoy! To make this soup vegan, omit the crème fraiche.

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