Amazingly simple and yummy, I needed a soup for my cold today. A couple months ago I came up with my own version of creamy broccoli soup. I had intended to make the recipe again, but I spotted the edamame in my freezer and knew the added protein would be smart. What I didn’t expect was the wonderful flavor it would add. The edamame makes this soup so creamy it really doesn’t need any dairy (or fake dairy in my case) and it adds almost a peppery flavor. This second part was the biggest surprise, and I’m eager to see if it holds true the next time around. If you’re a real foodie, you may be reading this and saying “duh,” but a foodie I am not. I’m just a girl who throws stuff together and sees how it turns out. Sometimes I’m very pleasantly surprised.
Creamy Broccoli Edamame Soup
2 cups frozen chopped broccoli
1 cup frozen edamame
2 cans Swanson chicken broth (or substitute vegetable broth)
Dairy or soy milk
Boil broccoli, edamame, and broth for 5-10 mins. Transfer to blender and liquify. Add dairy or soy milk to taste if desired.
That’s it! Told you it was simple. Be careful of the hot liquid in the blender. I learned to use an oven mitt to hold down the lid after I burned myself the first time I use this process. Enjoy!