Spinach Edamame And Potato Soup Food

POTATO SPINACH SOUP

Steps:

• Melt butter in a pan.
• Add onions and celery.
• Cover and cook until tender - about 15 minutes.
• Stir occasionally.
• Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
• Simmer 30 minutes.
• Add spinach cook 2 minutes.
• Then add cream.
• Top with grated cheese if desired.

EDAMAME SOUP WITH MUSHROOMS AND SPINACH

Steps:

• 1. Heat a medium pot over medium-high heat, add 1 tablespoon oil, the scallion whites, and garlic. Cook until softened, 1 minute. Add 7 cups of water, the edamame, and potato; season with salt and cover. Once the soup boils, remove the lid and cook until the edamame and potato are tender, 15 to 20 minutes. Cool slightly and then carefully blend with an immersion until smooth (or in a traditional blender in batches). Keep warm.
• 2. Meanwhile, heat a medium skillet over medium-high heat, add the remaining 1 tablespoon oil, then add the mushrooms, ham, if using, and scallion greens. Cook until the mushrooms brown, about 3 minutes, and then add the spinach, stirring until it wilts. Remove from the heat, season with salt and pepper.
• 3. When ready to serve, gently reheat the soup and add rice wine vinegar. Ladle soup into 4 bowls and spoon some of the mushrooms, ham, and spinach into each bowl. Drizzle in the hot sauce as desired. Serve.

CHICKEN POTATO SPINACH SOUP

Steps:

• 1.Place broth, skim milk, onion, two potatoes, and rosemary into the Vitamix container and secure lid.
• 2.Select Variable 1.
• 3.Turn machine on and slowly increase speed to Variable 10, then to High.
• 4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
• 5.Reduce speed to Variable 3 and remove the lid plug.
• 6.Add spinach and reserved potato through the lid plug opening and blend until potato is chopped, about 10 seconds.
• 7.Drop in chicken and blend for an additional 5 seconds.
• For recipe variation, use vegetable bouillon cubes and omit chicken stock to make this recipe suitable for vegetarian diets.

POTATO, SPINACH AND TOMATO SOUP

Steps:

• In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.

CREAMY SPINACH AND POTATO SOUP

Steps:

• To 5 cups of vegetable stock add the spinach, potatoes, and milk.
• Cook on medium heat until begins to bubble slightly.
• Transfer to blender in two or three batches and puree. Then return to pot.
• Add corn, cheese, and spices. Cook about 10 more minutes, stirring often.
• Allow to cool slightly before serving.

MEDITERRANEAN SPINACH AND POTATO SOUP

Steps:

• Melt the butter in a 4 quart saucepan
• Add the basil, coriander seeds and the leeks
• Cook until the leeks are tender, stirring often
• Add the cubed potatoes, broth and water
• Heat to boiling, reduce the heat to low
• Cover the pot and simmer for 25 minutes until the potatoes are tender, stirring occasionally
• Stir in the spinach, lemon juice and salt and pepper
• Simmer for 5 minutes
• Serve garnished with a dollop of sour cream or yogurt