Spinach Edamame And Potato Soup Recipes

CREAMY SPINACH & POTATO SOUP

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

ESCAROLE AND POTATO SOUP

Steps:

• Heat the drippings or oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 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.
• Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the escarole and cook 5 minutes more. Remove from the heat, discard the bay leaf and rosemary 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).
• Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with grated pecorino.
• Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

CAULIFLOWER-SWEET POTATO CURRY

Steps:

• Heat oil in a large pot over medium. Add onion, garlic, and ginger, season with salt, and cook, stirring occasionally, until onion is tender, 4 to 6 minutes. Add curry paste and cook, stirring, 2 minutes. Add coconut milk and 1 cup water, along with cauliflower and sweet potato. Bring to a boil, then reduce heat to medium-low and partially cover.
• Simmer until cauliflower is tender, about 15 minutes. Add zucchini and edamame; return to a simmer, then partially cover and cook until zucchini is tender, 4 to 5 minutes. Stir in spinach and cook, uncovered, until bright green and just wilted, 1 to 2 minutes. Season to taste. Serve over grains, with cilantro and a squeeze of lime.

SPINACH POTATO SOUP

Steps:

• In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

PUREED SPINACH-POTATO SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
• Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.
• Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve.

EDAMAME SOUP WITH MUSHROOMS AND SPINACH

Steps:

• 1. Heat a medium pot over medium-high heat, add 1 tablespoon oil, the scallion whites, and garlic. Cook until softened, 1 minute. Add 7 cups of water, the edamame, and potato; season with salt and cover. Once the soup boils, remove the lid and cook until the edamame and potato are tender, 15 to 20 minutes. Cool slightly and then carefully blend with an immersion until smooth (or in a traditional blender in batches). Keep warm.
• 2. Meanwhile, heat a medium skillet over medium-high heat, add the remaining 1 tablespoon oil, then add the mushrooms, ham, if using, and scallion greens. Cook until the mushrooms brown, about 3 minutes, and then add the spinach, stirring until it wilts. Remove from the heat, season with salt and pepper.
• 3. When ready to serve, gently reheat the soup and add rice wine vinegar. Ladle soup into 4 bowls and spoon some of the mushrooms, ham, and spinach into each bowl. Drizzle in the hot sauce as desired. Serve.

SPINACH, PEA AND POTATO SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, nutmeg, 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.
• Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the peas and spinach and cook 5 minutes more. Remove from the heat, discard the thyme 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 cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with toasted walnuts.

POTATO, SPINACH AND TOMATO SOUP

Steps:

• In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.

CHICKEN POTATO SPINACH SOUP

Steps:

• 1.Place broth, skim milk, onion, two potatoes, and rosemary into the Vitamix container and secure lid.
• 2.Select Variable 1.
• 3.Turn machine on and slowly increase speed to Variable 10, then to High.
• 4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
• 5.Reduce speed to Variable 3 and remove the lid plug.
• 6.Add spinach and reserved potato through the lid plug opening and blend until potato is chopped, about 10 seconds.
• 7.Drop in chicken and blend for an additional 5 seconds.
• For recipe variation, use vegetable bouillon cubes and omit chicken stock to make this recipe suitable for vegetarian diets.

EDAMAME SOUP

Steps:

• 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.
• Put the lid on and simmer on a medium heat for 15-20 minutes until the beans are tender.
• Puree in a food processor or with a hand blender. Stir in the creme fraiche, reheat gently without boiling and serve.