This potato leek and edamame soup is both nutritious and filling for those cold winter days. Perfect with some wholegrain bread or a side salad. Serves 4
4 cups organic vegetable broth
1 large leek (white part only) (slice lengthwise wash and chop)
1/2 large white onion (diced)
2 lbs yellow flesh potatoes (diced with skins left on)
2 tbsp grapeseed oil
3 green onions (chopped)
1 cup frozen edamame beans
fresh ground pepper and salt to taste
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.
