Categories: Soup

Ingredients

• 1/4 tsp olive oil
• 1/4 medium onion, finely chopped
• 1/2 small potato, peeled and cut into small cubes
• 1/3 lb frozen edamame beans, defrosted
• 1 cups vegetable stock
• 1 1/2 oz (about 1 cups) fresh baby spinach
• salt and pepper

Directions

1. In a pan, saute the onion and potato in the oil over medium heat, stirring frequently. Cover and allow to soften for about 4 minutes.

2. Stir to prevent the mixture from sticking and burning. Add the beans and the vegetable stock.

3. Put the lid on and simmer over medium heat for about 15 minutes until the beans are tender.

4. Add the spinach and simmer until softened.

5. Puree in a food processor or with a hand blender.

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