Finding love in Edamame Veggie Soup

If I were to travel the world, I bet I would be able to find soup in nearly every culture. There’s something so wonderfully comforting about soup. Perhaps this is why my father has soup everyday. I made up this soup for him because I was looking for a high protein vegetarian creation that would satisfy his love of creamy soups.

In a large pot, saute til onions are translucent

2 T avocado oil

1 cup chopped onion

1 cup chopped celery

2 cloves garlic

Add 32 oz veggie broth and about 4 cups red potatoes with skin, cut into 1 inch cubes

Add 1/4 tsp nutmeg and bring to a boil. Simmer for 10 minutes until the potatoes are almost tender.

Stir in

2 cups of shelled edamame, or green peas of you can’t find them. It’s fine to use organic frozen If it’s easier.

Cook for 5 minutes.

Whisk together

1/4 cup chopped fresh herbs are the best - parsley, dill, basil, thyme

2 cups muun chi CoCoFir

Add to the soup and cook another 5 minutes and season with salt and pepper.

I’m happy to report that my father loved the soup, “Pretty good, pretty good...”.

You have to know my father.