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Edamame Potato Soup



  • 1 1/2 cups Vegetable Broth

  • 1/2 Yellow Onion (medium, chopped)

  • 2 Yellow Potato (peeled, diced)

  • 7 grams Thyme Sprigs

  • 1 cup Frozen Edamame (thawed, plus extra for optional garnish)

  • Sea Salt & Black Pepper

  • 1/2 Lemon (juiced)


  1. Add the vegetable broth, onion, potato, and thyme springs to a pot. Bring to a boil, then reduce the heat down to simmer. Cover the pot with a lid and let simmer for 15 to 20 minutes or until potatoes are soft.

  2. Add the edamame to the pot and let simmer covered for another five minutes. Season with salt and pepper.

  3. Remove the thyme springs from the pot. Use an immersion blender or carefully transfer to a blender. Purée the soup until it is smooth.

  4. Stir in the lemon juice. Divide evenly between bowls. If desired, top with more edamame and some cream


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