Edamame and Spinach Cream Soup

Edamame and Spinach Cream Soup

The last few days in Toronto is is finally starting to look like winter. The snow fell on Saturday and hasn’t melted yet. It is not like there is some major amount of snow outside or anything. Actually it is still quite small as I can see some strands of grass sticking out of the snow. But Saturday seemed to be our biggest snowfall of the year and all the previous ones melted a day or two after it came.

I always want soup during the winter months. Soup is comforting and soothing on a cold day in February. There are so many different types of soup that we often mix it up with different varieties. Chunky soups are hearty and packed with ingredients. Creamy soups are delicate and light.

Today’s soup is silky smooth and incredibly healthy! Edamame beans are young soy beans, picked before they ripen and are popular in Japanese cuisine. Commonly served as an appetizer/snack edamames are packed with nutrients. Edamames are rich in  carbohydrates,  protein, dietary fiber, omega-3 fatty acids and micronutrients, particularly folic acid, manganese and vitamin K.

Edamames accompany baby spinach to make this soup one of the healthier soups around! The hint of mint is the perfect flavour enhancer to this soup.


Edamame and Spinach Cream Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 cups edamame beans, removed from pods
  • 4 cups chicken broth
  • 1½ cups baby spinach
  • 1 tbsp fresh mint leaves
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup heavy cream
Instructions
  1. Caramelize the sliced onion with olive oil in a medium soup pot. Cook the onion at a medium heat and try to limit any blackening on the onion while it caramelizes as that can impact the colour of the soup when it is pureed.
  2. Add the chicken broth and the edamame beans. Bring to a boil and lower the heat so that it has a low boil. Cook for 15 minutes.
  3. Stir in the baby spinach, salt, pepper and mint. After about two minutes, remove the pot from the heat. The spinach should be wilted.
  4. Add the cream and puree in a blender until smooth and creamy. It may be necessary to puree in multiple batches.
  5. This soup can be served hot or chilled.
 

 

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20 comments

  1. Looks yummy and sound good for cold weather,i love the color!

  2. What a vibrant soup. A great way to get in all those veggies!

  3. Hi Steve, thanks for stopping by my blog. You have a great space here, too! I love this recipe and the combination of spinach and edamame. Two of my favorite greens make one really good lookin’ soup!

  4. This does look inviting-the brilliant color and creaminess of this soup is enough to make anyone want to try it. Not to mention all of the health benefits it provides! Well done Steve!

  5. Yum, so nice and green!

    Congrats Steve, I saw this photo on Tasteologie.

  6. Thanks for stopping by my blog and leaving a comment. Stop by again when you have a chance.

  7. beautiful vibrant soup! sounds tasty too…

  8. Gorgeous – this looks both tasty and striking. I love the colors you used in your photograph!

  9. Mmmm, I love edamame. This sound soooo good!

  10. What gorgeous smooth and creamy soup! Lots of good vitamin K with all that green! I’m sure the combination of spinach and edamame was quite tasty!

  11. Elegant and nutritious!! Beautifully ~

  12. We had snow yesterday…now thunderstorms! Crazy. Your soup looks delicious…and I’m glad you worked in some edamame :)

  13. Jackie @ Vegan Yack Attack!

    This soup sounds like an interesting combination of flavors, I can’t wait to make a vegan version! (which won’t be hard). Thanks for the recipe! :)

  14. What a pretty color! This is the perfect way to get warmed up from the inside-out when the snow starts to fall.

  15. Wow this soup looks creamy and delicious! I’ve never have edamame soup. Yum!

  16. Love soup and horsebeans, so this is a recipe that must be pinned:)

  17. Yum, Steve! I love the beautiful, light green color of the soup against the pitch black bowls. The little edamame bean garnishes are adorable, too!

  18. What lovely pictures of this beautiful soup!! I have never thought to put edamame in soup. I have always eaten it whole… you are very clever! I also couldn’t agree with you more about soup being such a comforting dish in the winter. :) Well done!

  19. YUM! That is some amazing soup! I’m a huge fan of edamame, so I know I’d enjoy this!

  20. Hi Steve, thanks for stopping by and commenting on my blog; it’s nice to know another Torontonian in the blogosphere! This soup looks wonderful, however, I would replace the cream with either non-fat Greek Yogurt or Carnation Evaporated Milk (not to be confused with the sweetened evaporated milk). Very lovely colour. Now I’m going to look around a bit more.

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