Tuesday, July 21, 2015

Edamame and Spinach Soup

Edamame and Spinach Soup

I have always been intrigued by those who can cook up some amazing soups which are not just nutritious but tasty as well. So I decided to give it a try myself. Very bravely I decided to have a Soup week on my blog. Honestly, I was not very confident when I began. I had never even tasted this soup before, so I had no reference point either. When I shared my doubt with KR, he assured me that it will be all good and that I need not worry. He sounded more confident in me than I was. This boosted me up. :)
I love colors, so I wanted to play with them in my food as well. Today was green theme so I chose to make Edamame and Spinach Soup.
Edamame are rich in carbohydrates, protein, dietary fiber, omega - 3 fatty acids and micro-nutrients, particularly folic acid, manganese and vitamin K. When mixed with baby spinach, they surely make a healthy combo.

Keep checking this space for more colorful soup recipes. Tomorrow is red theme!

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100 gms edamame
2 cups spinach
1 tsp turmeric powder
1 bouquet garni (Recipe given below)
2 tsp olive oil
2 cloves of garlic, minced
1 large onion, chopped
1-2 tbsp of fat free cream
Half bunch of cilantro
4-5 fat free garlic croutons
1 tsp cornflour + water (if required)

Boil the edamame and spinach together with little salt and turmeric powder. Strain this. Do not throw away the water. This will be used as vegetable stock.

Bouquet garni is a french herbal mixture. It consists of a collection of herbs, gathered and tied into a bundle. It is used to enhance the flavor of stews, broths or stock for soups.
I made my bouquet garni by wrapping up a bay leaf, some thyme and chives leaves using a thread.

In a pan, add oil. saute the garlic and onions. Then add the edamame and spinach. Mix and cook for 2-3 minutes. Add some cilantro as well.

Add the vegetable stock, pepper and salt. Bring it to boil.

Throw in the bouquet garni. Cover with a lid and cook on low flame for 12-15 minutes.

Let this mixture cool down. Grind it well in portions.
In the same old pan, pour this mixture back and bring it to a boil. Add the cream. Blend it in. If the soup is still little thin, add cornflour and water mixture to thicken the soup.

The soup is now ready! Serve them hot with croutons on top.