By the Gracious Vegan
This delicious soup may surprise you. Most of us eat edamame only as appetizers in Asian restaurants. Here they co-star with potatoes in a healthy and tasty soup. Some people who say they don’t like dill even like this flavor, so give it a try. It’s super-easy in a pressure cooker, but I provide stovetop directions as well.
Makes 6.5 cups (5 servings)
Add all the ingredients to the Instant Pot.
1 pound potatoes (any kind), cut into small/medium dice (your choice to peel the potatoes or not)
1 small onion or half a medium/large onion, chopped (about 1/2 cup)
1 medium stalk celery, chopped (about 1/3 cup)
4 cloves garlic, minced
3 cups vegetable broth
1.5 cups frozen shelled edamame
1.5 teaspoon dried dill (or 2 Tablespoons fresh chopped)
1 teaspoon dried thyme
3/4 teaspoon salt (unless your broth is salty, then be careful)
1/4 teaspoon freshly ground black pepper
Cook on high pressure (“Manual”) for 5 minutes, with 10-minute quick release.
Stovetop directions: Increase the water to 3.5 cups. Put everything together in a soup pot or Dutch oven. Bring to a boil, reduce heat, cover the pot, and simmer for 20 minutes, until the potatoes are tender. Mash to your liking (I like to keep some of the potato and edamame chunky).
Top with garnishes if desired.
Thinly sliced green onions
Timing: About 45 minutes with the prep
Nutrition: Whole-food unprocessed, WFPBNO