Edamame Potato Soup

Servings: 2

Ingredients:

• 3 cups Vegetable Broth

• 1 Yellow Onion (medium, chopped)

• 4 Yellow Potatoes (peeled, diced)

• 1/2 oz Thyme Sprigs

• 2 tbsp Olive Oil

• 2 cups Frozen Edamame (thawed, plus extra for optional garnish)

• Sea Salt & Black Pepper

• 1 Lemon (juiced)

Directions:

• Add the olive oil, vegetable broth, onion, potato, and thyme springs to a pot. Bring to a boil, then reduce the heat down to simmer. Cover the pot with a lid and let simmer for 15 to 20 minutes or until potatoes are soft.

• Add the edamame to the pot and let simmer covered for another five minutes. Season with salt and pepper.

• Remove the thyme springs from the pot. Use an immersion blender or carefully transfer to a blender. Purée the soup until it is smooth.

• Stir in the lemon juice. Divide evenly between bowls. If desired, top with more edamame and enjoy!

Nutritional Info:

• Protein: 28g

• Fat: 8g

• Carbs: 80g

• Fibre: 20g

• Cals: 568