I love me some creamy vegetable soup, but was always thinking of how I could have a bowl and still get my protein. And then it hit me: Edamame, or soy beans, are a natural source of vegetable protein. Half a cup of shelled soy beans packs a whopping 10g of protein. I've been eating these as an appetizer at Japanese restaurants for years. I buy them frozen for the bright green color with none of the added sodium. If only I had come up with this sooner...
1 lb cauliflower florets
1 cup frozen shelled edamame
salt + pepper
1. Place the cauliflower in a soup pot and fill with just enough water to float the vegetables. Bring to a boil. Add 1 tsp of salt, and freshly ground black pepper to taste.
2. When to cauliflower is tender, about 8-10 minutes, turn off the stove. Add the edamame to the pot and stir for no longer than 1 minute. The idea is to defrost the edamame while keeping its bright green color.
3. Use a slotted spoon to transfer the vegetables to the blender, adding only some of the cooking liquid.
4. Place the lid on the blender and begin running the motor. Stop to add cooking water as needed until the soup reaches a creamy consistency. Then serve!