Wednesday, August 11, 2010

Spinach and Edamame Soup

When it comes to recipes and easy gourmet dishes, the Dinner at Your Door authors—Alex, Andy, and Diana—know what's up. One of my all-time faves is their Spinach and Edamame Soup. Since making it over the last couple months, I've altered it slightly to meet my new vegan diet (e.g., opting for vegetable broth instead of chicken broth and replacing butter with coconut oil), but I actually can't hardly tell a difference in flavor! To read more about these three amazing women and their book Dinner at Your Door: Tips and Recipes for Starting a Neighborhood Cooking Co-op, click here.

Spinach and Edamame Soup
(serves 6)

1/2 tablespoon olive oil
1/2 onion
3 cloves garlic, minced
3 organic carrots
6 cups vegetable broth
20 ounces fresh spinach, large stems removed
1/2 teaspoon nutmeg
1/2 cup coconut oil, room temperature
1/2 cup flour
12 ounces shelled, frozen edamame, thawed
1 to 1 1/2 tablespoons fresh lemon juice
Salt and pepper to taste

1. Heat oil over medium heat in a large soup pot. Throw onion in turbo blender or food processor, and chop. Then saute onion until translucent. Add garlic and stir for 1 minute.

2. Throw carrots in turbo blender or food processor long enough to chop. (You'll end up pureeing the carrots later, so not worries about the carrots' chopped appearance are at this point.) Then add carrots and broth to pot. Bring to a boil and simmer until carrots are tender.

3. Add spinach to broth and cook until spinach is just wilted. Remove soup from heat to cool. Pour soup into turbo blender in several batches and blend. I usually have a pitcher on the side into which I can pour the pureed soup. Once the entire pot of soup is blended to your satisfaction, pour back into pot and set heat to medium.

4. Combine nutmeg, coconut oil, and flour in a small bowl to make a paste. If your coconut oil isn't quite room temperature, let the mixture sit in the sunlight for a few minutes to make it easier to stir. Then whisk this paste into the reheated soup and cook for 5 minutes.

5. Add edamame to the soup and simmer until barely tender and still bright green. Stir in lemon juice, and salt and pepper to taste.

I promise you will love this soup! Thanks for dinner (and lunch . . . and sometimes breakfast) Dinner at Your Door!

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