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Prep Time: 12 Minutes Cook Time: 19 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This simple, creamy, and satisfying vegetarian soup is from the excellent new cookbook, The Great Big Veg Challenge: How to Get Your Children Eating Vegetables Happily , by Charlotte Hume. To make this soup vegan, omit the creme fraiche. You can have the soup as is, or top it with almost anything: caramelized onions, fresh scallions, fried shallots, toasted peanuts... Ingredients:
1 teaspoon olive oil |
1 medium onion, finely chopped |
1 potato, peeled and cut into small cubes |
750 g frozen shelled edamame, defrosted |
1 quart vegetable stock |
2 tablespoons creme fraiche (optional) or 2 tablespoons sour cream (optional) |
salt & freshly ground black pepper |
Directions:
1. In a pan over medium heat, saute the onion and potato in the oil, stirring frequently. Cover and allow it to soften for about 4 minutes, until they have both softened. Stir to prevent the mixture from sticking and burning. Add the beans and the vegetable stock.
2. Put the lid on and simmer on a medium heat for 15-20 minutes until the beans are tender.
3. Puree in a food processor or with a hand blender. Stir in the creme fraiche, reheat gently without boiling and serve.
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