Potato and Edamame Bean Soup

Potatoes are not just popular in Britain, but also in Europe, America, and 150 other countries. It is now an inevitable part of weekly shopping. Most people love it due to its ability to make any dish rich and creamy.

Potato soup is a traditional comforting classic. But my potato and bean soup is an improved version of the classic recipe. I have changed the traditional recipe a bit to make nutritionally superior potato soup and who doesn’t like a little bit of crunch with every spoonful of creamy richness!!

Humble potatoes are no fat, no cholesterol and no sodium - wonder of nature. Boiled potatoes are perfect for those on diet for stroke and high blood pressure. Potatoes are a good source of complex carbohydrates, vitamin C (in fact it provides more immune boosting Vitamin C than an orange; that is 45% of daily requirement), B6 and minerals like calcium, potassium ( it contains more potassium than a banana) and iron. It’s not a good idea to peel the skin off from potato as the skin provides dietary fibre. Dietary fibre has many benefits, including regulating blood glucose levels, helping digestion, satiety, or feeling full for a longer time and regulating bowel movement.

Edamame beans (green soybeans) are rich source of protein, fibre, calcium, magnesium, iron, zinc and selenium. A diet rich in soya or soya products can lower cholesterol. According to FDA, just 25gms of soya protein a day can reduce the risk of heart disease. Isoflavones in edamame beans are phytoestrogens that can act like estrogen in our body and are good to reduce menopausal symptoms, beneficial in reducing risk of various cancers(breast, ovarian and prostate cancers) and may reduce the risk of osteoporosis in postmenopausal women.


1kg Potatoes, roughly chopped
1 ½ cups of Frozen Edamame beans
3 Stalks of Celery, chopped
Handful of Parsley, finely chopped
2 cups of Semi skimmed milk
¾ tsp of freshly cracked Black pepper
¾ tsp Salt
½ tsp Coconut oil


Heat coconut oil in a large sauce pan and add chopped celery pieces into it. Season it with a pinch of salt and sauté for 2 minutes. Transfer it into a bowl and keep it aside. Now add roughly chopped potato pieces into the same saucepan and cover it with boiling water. Bring it to boil, place the lid on and let it simmer until the potatoes are soft. At this point, turn off the heat and puree the potato pieces using a hand blender. Then add edamame beans and milk, and bring the soup to boil again. Season it with salt and black pepper. Let the beans cook for couple of minutes and add cooked celery pieces and chopped parsley. This soup is best when served warm. Enjoy!!



Nutritionist Reading, Berkshire
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