The office I’m currently working in is freezing. I spend all day at my desk with my coat on drinking tea. No surprise, then, when I tell you that all I want for dinner when I get home is a hot bowl of soup to warm me from the inside out. This recipe is based on one Heidi posted over at 101 cookbooks (which was a recipe from The Great Big Veg Challenge by Charlotte Hume). I switched it up enough that I think it’s worth it to give you a new recipe. This soup is healthy, hearty and delicious. You can use any mixture of frozen green vegetables you like, but I think it is smart to use edamame as at least half of the veggies. I used one bag of this prepackaged frozen veggie blend and one bag of frozen edamame. Enjoy! –Erica P. Click for Erica’s eat-your-greens soup!

Erica’s eat-your-greens soup
- 1 Tablespoon olive oil
- 1 yellow onion
- 1 russet potato, peeled and chopped into small pieces
- 24 ounces frozen green vegetables, thawed (at least 12 ounces of which are edamame)
- 3 to 4 cups vegetable stock
- 6 ounces Greek yogurt (I used Fage Total 5%. There is so little fat elsewhere in this soup that using the 5% seemed worth it here.)
- salt and pepper, to taste

1. In a saucepot, heat the olive oil over medium heat and saute the onion and potato for 2 minutes. Cover the pot and cook another 2-4 minutes, or until the onion and potato are beginning to soften. Stir the pot to prevent sticking.
2. Add the thawed vegetables and the vegetable stock and bring to a boil. Reduce heat to a simmer, cover the pot and cook for 15 minutes more.
3. In a food processor or blender, puree the soup in batches until smooth. You could also strain the soup at this point to get it extra smooth, but I liked the consistency. Stir in the Greek yogurt and gently reheat the soup with boiling.

I garnished my soup with some crispy fried shallots, chopped snow peas, black sesame seeds and a drizzle of good olive oil. Mmm mmm good.

This entry was posted on Wednesday, November 4th, 2009 at 6:30 am and is filed under cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.