It's that time of month again with 5 star makeover hosted by Natasha and Lazaro. Last month, they had a virtual restaurant war that I missed participating due to travelling. If you haven't checked it out, you should! The cooking group provided scrumptious menu and mouth watering food.
This month, the theme is "Chilled Soup". You could make your favorite soup and add your own spin on it. So, the soup I made can be eaten warm or cold depending on your mood or preference of the day. I used edamame (soy beans), yokon gold potato, basil, mint, and greek yogurt. I decided to add curry powder. It adds a complexity of flavor to the soup and Asian flair! It's very simple, full with nutrition, yet delicious!
Edamame is full with protein, high in fiber, a source of essential omega 3 fat, and rich in calcium, iron, zinc, and vitamin B. So, it's one of the super foods recommending eating.
I like to put yokon gold potato in this kinda soup. It adds sweetness, starcyness, and thickness to the soup. Basil and mint add a fresh flavor to it. You can add any seafood or seasoned meat to the soup as "topping". This time I like to go for a simplicity. Chilled soup woule be best in warm weather but unfortunately the town I live in, Seattle, is still cold, cloudy, and rainny. Boo. I'm not really a big fan of chilled soup. In fact, I never intend to make chilled soup. I do make warm soup and put leftover in a fridge then it's chilled and I sometimes get lazy and eat it cold. Ha.
In Asian culture, we don't eat cold soup eventhough the weather is piping hot. One of the reasons is that warm food helps your blood circulation works better especially for women. Until I come to the US and experience gapazcho-- a popular cold soup. Sipping...hmm..sipping one more time..hmmm. It's not bad! I could work with this. Please look out for a beuatiful delicious cold soup round-up on Friday from Natasha's blog and Lazaro's blog. You will be surprised how many variation chilled soup can be!
Edamame Basil Soup
1 medium yukon gold potato, peeled, diced or quartered
1 full cup frozen edamame
1/2 sweet onion, diced
Chicken or vegetable stock for a vegetarian version
Salt and pepper
1 tsp curry powder
1 tsp smoked paprika
pinch of cayanne pepper
3 Tbs chopped basil
2 Tbs chopped mint
1/4 cup greek yogurt
Walnut oil for drizzling (optional)
2 Tbs butter
1 Tbs oilve oil
- Heat up medium sauce pan with olive oil and butter. When it's hot, add onion. Cook until translucent. Add potato. Season with salt and pepper. Cook for about 10 mins.
- Add edamame. Season with curry powder, smoked paprika, and cayanne pepper. Cook until it's getting soft.
- Add stock just to cover vegetable in the pot. When it evaporates, keep adding stock until it's cover vegetable. Bring to boil. Then simmer until potato is cooked through. Adjust seasoning.
- Let's stand until it's not too cold to put in a blender.
- Put in a blender. Add mint, basil, yogurt. Puree until it's smooth and liquidfy. Adjust flavor. If you need to add more basil, mint, or yogurt, please do so.
- You can eat it warm at this point or put it in a fridge to chill it, and eat it.
- I serve with crackers or toasted baguette.