Potato, Leek and Edamame Soup
Created by Anna-Marie Rytter on January 26, 2016
This potato, leek and edamame soup is both nutritious and filling for those cold winter days. Perfect with some whole grain bread or a side salad.
- Prep Time: 10m
- Cook Time: 30m
- Total Time: 40m
- Serves: 4
- Yield: 4 servings
Ingredients
- 4 cups organic vegetable broth
- 1 cup frozen edamame beans
- 3 green onions, chopped
- 2 tablespoons grapeseed oil
- 2 pounds yellow flesh potatoes, diced (with skins left on)
- 1/2 large white onion, diced
- 1 large leek (white part only) (sliced lengthwise, washed and chopped)
- 4 cups organic vegetable broth
- fresh ground pepper and salt to taste
- 1 cup frozen edamame beans
- 3 green onions, chopped
- 2 tablespoons grapeseed oil
- 2 pounds yellow flesh potatoes, diced (with skins left on)
- 1/2 large white onion, diced
- 1 large leek (white part only) (sliced lengthwise, washed and chopped)
- fresh ground pepper and salt to taste
Instructions
- In a large pot, heat the oil and saute the leek and white onion until transparent. Add the broth and potatoes and cook until the potatoes are cooked.
- Mash with a potato masher until you have a nice thick soup (you can also use a hand blender instead of a masher, if you have one). Add the green onions and edamame and cook for 2 minutes. Add salt and pepper to taste.