Green is beautiful!



This soup will bring a little Spring to your dreary winter! Fresh and bright with low-carb, high-protein edamame and fragrant, creamy garlic…add a bag of protein crisps and you’ve got a gourmet lunch.



2 tablespoons olive oil
4 cloves garlic, peeled
2 bay leaves
4 cups shelled edamame, divided
Two 14-ounce cans low-sodium chicken or vegetable broth
1/4 teaspoon red pepper flakes
1/2 teaspoon Splenda granular/sugar
Dash freshly grated nutmeg
Kosher salt and black pepper to taste
1/2 cup fat free half & half

Heat the oil in a large saucepan over medium-low heat. Add the whole garlic cloves and bay leaves and cook, stirring occasionally, for 10 minutes or until softened and golden. Add 3 1/2 cups Edamame and cook, stirring occasionally, for 5 minutes. Add the broth, red pepper flakes, Splenda, nutmeg and salt and pepper. Bring to a boil over high heat. Reduce the heat to low and simmer, covered for 25 minutes.

Remove and discard the bay leaves. In a blender or food processor, blend or process the soup in batches until smooth. Return the soup to the saucepan over medium-low heat. Stir in the cream and and heat through, but do not let it boil. Garnish each serving with the reserved whole edamame. Makes 8 servings. (If it gets too thick on reheating, add a little chicken broth.)

Per Serving: Calories 174; Protein 12 g; Fat 6 g; Carbs 7 g; Sugar 2 g; Sodium 307 mg

6 Comments Add yours

  1. Tanya says:

    This looks too delicious to eat đŸ™‚

  2. Cara says:

    Very cool use of edamame. Sounds great!

  3. LuAnn says:

    I made this. Is very delicious, even my granddaughter liked it.

  4. Great way to use edamame!

  5. Nikki says:

    How many servings?

    1. Linda says:

      8 servings!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s