Description
A creamy non dairy edamame soup with shredded nori. Comforting, hearty and healthy!
Ingredients
Scale
- 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)
Instructions
- 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).
Notes
This edamame bean soup will keep refrigerated for up to 4 days.
Nutrition
- 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
