Edamame Potage Soup

edamame bean soup potage

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A creamy non dairy edamame soup with shredded nori. Comforting, hearty and healthy!


  • 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)


  1. In a medium size pot over medium heat, add oil, onions and potatoes. Cook for 5 minutes, until onions are soft.
  2. Add edamame, miso paste and vegetable broth, stir well and bring to a boil. Lower heat, cover and simmer for 25 minutes.
  3. Use an immersion blender or regular blender to puree the soup until smooth.
  4. Season with salt and pepper.
  5. 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.


Keywords: recipe, vegan, plant based, appetizer, starter

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