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
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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.
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Stir to prevent the mixture from sticking and burning. Add the beans and the vegetable stock.
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Put the lid on and simmer over medium heat for about 15 minutes until the beans are tender.
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Add the spinach and simmer until softened.
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Puree in a food processor or with a hand blender.