Edamame Vichyssoise (Chilled Edamame and Potato Soup)

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 2 cups water
• 2 medium potatoes, peeled and chopped
• 300 g shelled edamame, thawed
• 2 cups milk, oat milk, or soy milk
• 1/4 teaspoon salt
• Ground black pepper, to taste

Instructions

1. 1

   Heat up the pot: . Add the olive oil to a medium size pot over medium high heat.

2. 2

   Cook the onions: . When the oil is hot, swirl it around to cover the surface of the pot evenly. Add the onion and cook for 3 minutes, until they are translucent and have begun to soften.

3. 3

   Simmer the soup: . Add the water and chopped potatoes. Bring the soup to a boil and turn the heat down. Cover and simmer for 10 minutes.

4. 4

   Add the beans: . Add the edamame beans and simmer for an additional 5 minutes.

5. 5

   Blend it: . Turn the heat off and transfer the soup to a blender. Add the milk, salt, and pepper, and blend until smooth.

6. 6

   Chill it: . Transfer the soup to a storage container and refrigerate for at least 2 hours. Serve cold.