Edamame Bean Soup
Mmmm healthy bean soup!
Healthy and filling is what I need for the next couple of weeks since I indulged a little too much on fries and takeout lately.
With a schedule packed to the gills, the thought of slicing, boiling and frying seemed more like a chore than the usual therapeutic feeling I get from cooking. The downside to not cooking though is feeling like I am not fueling my body with the right amount of nutrients and vitamins.
There’s no way I could fight super heroes with this mini protruding gut, so I’m stopping this no cooking non sense right now and am heading to the kitchen to make some Wonder Woman power dishes!
Bean soups are easy to make and also very healthy and filling.
Using edamame sounded really good so I gave it a shot to see if the results would be as yummy as say, a white navy bean soup.
Soybeans are also really good for the skin, and for those out there who get really bad pms, did you know soybean can help minimize the hormonal imbalance? Love it!
So how was my edamame bean soup? Velvety, savory and bright! Topping it with shredded nori and a squirt of hot sauce made it even better – I mean if you are looking for layers of punchy flavors… This is the soup for you!
What’s even better is that there’s little prepping involved and it’s completely vegan! Double the recipe and have a hearty bowl of this bean soup every day to boost your immune system and get a healthy glow.
In no time you’ll get your flat tummy back and feel fantastic! Make your entire meal a light and healthy one by following this bean soup with a simple lemon chicken salad or a comforting bowl of spaghetti squash with mushrooms and parmesan.
Edamame Potage Soup
A creamy non dairy edamame soup with shredded nori. Comforting, hearty and healthy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: Soups
- Method: Stove top
- Cuisine: Japanese
- 340 grams frozen shelled edamame
- 1 tablespoon canola oil
- 1 small potato (peeled and chopped bite size)
- 1 medium onion (peeled and roughly chopped)
- 1 tablespoon white miso paste
- 4 1/2 cups vegetable broth
- nori sheet (cut into thin strips)
- hot sauce (optional)
- In a medium size pot over medium heat, add oil, onions and potatoes. Cook for 5 minutes, until onions are soft.
- Add edamame, miso paste and vegetable broth, stir well and bring to a boil. Lower heat, cover and simmer for 25 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Season with salt and pepper.
- Top with shredded nori and a couple of drops of hot sauce (optional).
This edamame bean soup will keep refrigerated for up to 4 days.
- Serving Size:
- Calories: 196
- Sugar: 4.2 g
- Sodium: 170.2 mg
- Fat: 7.9 g
- Saturated Fat: 0.3 g
- Carbohydrates: 20.6 g
- Fiber: 5.9 g
- Protein: 11.1 g
- Cholesterol: 0 mg
Keywords: recipe, vegan, plant based, appetizer, starter