This luscious soup blends spinach and edamame with creamy potato and coconut milk.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons coconut oil
- 1 cup sliced scallion, white and light green parts only, plus sliced dark green parts, for serving
- 1 cup chopped peeled potato
- 1 tablespoon chopped peeled ginger
- 1 bay leaf
- 1 medium clove garlic, minced
- Kosher salt and freshly ground black pepper
- 3 1/2 cups vegetable broth
- 1 1/2 cups frozen edamame
- 1 1/2 cups firmly packed chopped spinach or baby spinach
- 1/4 to 1/2 cup coconut milk, as desired
- Toasted sesame seeds, for serving
Instructions
- Heat the coconut oil in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the edamame and simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the spinach and cook 5 minutes more. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with toasted sesame seeds and the dark-green scallion.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 139 |
| Total Fat | 10 g |
| Saturated Fat | 7 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 543 mg |