One thing I am trying to do is to expand my horizons eating wise and trying new things. I guess you can say I am a picky eater, although as I have gotten older, I am starting to tolerate more things. One thing I used to not like was onions. It was okay if they were in something as long as it was pureed, no chunks. Also, I still have a problem with chunks of tomatoes, such as spaghetti sauce, salsa, etc.. I must have it pureed. In fact, when my husband and I first met, he made me a pasta dinner, and remembered my chunky tomato phobia and actually ran out and bought a blender to puree the sauce for me, how nice is that? I am trying out new vegetables and have found I like onions, especially red onions, I can eat them in a stir fry, or on a hamburger with no problem now! I also have tried and like green peppers for the first time. When I would go to a Mexican restaurant to order chicken fajitas, I would never eat the veggies, just the chicken. Boy, was I missing out! I also found out I like avocados too. This brings me to today’s post. It is for edamame soup which comes from a London woman’s blog greatbigvegchallenge.blogspot.com
She has just written a book about her son, age 7, who is a picky eater. She and her son started trying new recipes to introduce him to more vegetables in his diet. I did not really know what edamame was until about a year ago. For those of you who don’t know what it is, its kind of like a cross between a lima bean and a pea. I usually buy it frozen from Trader Joe’s, but you can find it pretty much in any grocery store now. Edamame is a complete protein containing all the essential amino acids. It is a great source of protein, fiber, essential fatty acids, and isoflavones (only found in soy). So, if you haven’t tried it yet, this recipe may help you get started. I’ve added edamame cold to salads, or to stir fry’s or heated up just with a little salt and pepper as a side dish.
Edamame Soup
- 1 teaspoon olive oil
- 1 medium onion, finely chopped (or pureed in my case!)
- 1 potato, peeled, cut into small cubes
- 1 1/2 pounds frozen edamame beans, defrosted
- 1 quart vegetable or chicken stock
- 2 tablespoons creme fraiche
- salt and pepper to taste
In a pan, saute the onion and potato in the oil over medium heat, 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 about 15-20 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.
Serves 4
309 calories, 12.5 fat and 7.2 grams of fiber.
Keep in mind the fat from the edamame is healthy fat, so its good for you!!
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