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Edamame Spinach Soup


It’s so weird how random things just kind of pop into your head sometimes. 

A few days ago, for no reason at all, I started thinking about how my mother and I used to go shopping at this department store whose restaurant always served pea soup on Thursdays. I’m pretty sure that at some point, we started scheduling our “shopping” trips just so we could have the soup for lunch. It came with these delicious fat croutons on top.   Even after the store went out of business, we’d joke that Thursday was “pea soup” day. To this day, pea soup is still one of my favorites.

I’m a few days late in the week, but I couldn’t get this thought out of my head, so I decided to make pea soup for a nice, quiet Saturday lunch. 

And that’s how the string of kitchen disasters began. 

The title of this post probably gave away the fact that I had no peas in my kitchen. I did, however, have a bag of frozen edamame. Same green color, same size, both grow in pods - how different could they be, right? 

You have to boil edamame, so I planned on using the boiling liquid as the base of the soup. It all seemed like it would be super simple. Sautee the onion, boil the water, cook the edamame according to the directions on the package, stir in the spinach, and whir in the blender until creamy and delicious. 

I always use too little water whenever I make this kind of soup, so I made a point of adding extra this time. It was way too much.

And when I put everything in the blender and hit the ON button, a green watery mess splashed everywhere.


Also, the beans were undercooked and sank to the bottom of the bowl. The cooking directions were for if you want to eat the edamame like in a salad. Not if you want it pureed into a creamy soup. 

By this point, I was hungry but determined to make this work. I transferred everything back to the pot and cooked the soup again for another five minutes or so, until some of the water had boiled off and the beans cooked a few more minutes. Then it was back to the blender for a second time.

I’m a smart person. You’d think I would have learned from what happened just fifteen minutes earlier, but no. Green soup everywhere. 

The good news was that I could by this point confirm that the soup had reached the proper consistency. And as I licked some off of my arm, I could tell it was really tasty. 

So in the end, all fully worth it. 

Ingredients (makes about two servings):

  • 1 onion
  • 1/2 cup of shelled edamame (defrosted if using frozen)
  • 2 cups of baby spinach
  • 2 cups of water
  • 1 tablespoon of olive oil
  • 1/4 - 1/2 teaspoon of salt
  • black pepper to taste

Make the soup:

Roughly chop the onion and cook in the olive oil over medium heat in a medium-sized pot with a lid. After five minutes, the onion should have softened. Add the water and a 1/4 teaspoon of the salt and cook with the lid on until the water boils. Add the edamame beans and cook for another five to ten minutes, until they are soft when mashed with a fork. Stir in the spinach. 



Working in batches, add the soup to the blender and puree until creamy. Return to the pot, heat on low, and stir. You may need to add a little more water or heat it a little longer to reach the desired consistency. Add more salt and pepper to taste. 


  1. feedurself posted this