Jul 232012

My little one loves to eat anything with a soft texture. I call him a grandpa as he likes to eat foods that needs little to no chewing. The modern era has made him a lazy boy who just wants to do minimum effort while eating his food. He likes to gobble them up (that’s his explanation) and be done with the constant nagging of being told to eat. Rice has to be cooked mushy and he’ll shower me with accolades of great cook. Soups especially pureed ones is one among his favorites. In order to make it healthy I saw this soup recipe from Vegetarian Times magazine and I couldn’t resist myself from trying them. It was somewhat similar to the broccoli and cheese soup that we devour at our local restaurant minus the cheese but pumped up with the goodness of soy protein, don’t worry you won’t miss the cheese here and that’s really a good thing for people like me. We loved the soup with the side of Baked Garlic Parmesan Chips that I made couple of days back. The kids were more attracted to the bright green color and the bowl of soup vanished in no time.




Broccoli — 1 1/2 cups (cut in to medium size florets with stems chopped) or about 1 lb in weight

Olive Oil — 2 tsp

Onion — 1 large (I used red onions), about 2 cups

Ground Nutmeg — 1/4 tsp

Low-Sodium Vegetable Broth (preferred) or water — 6 cups

Frozen Shelled Edamame (soybean) — 3 cups

Garlic — 2 cloves, minced (2 tsp)

Baked Garlic Parmesan Chips –as needed for the side


1. In a large kadai or wide pan, heat oil and sautee onions and nutmeg, season with salt and pepper for about 10 minutes. Add broth and stir well to combine. Add broccoli, edamame, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer, partially covered for 20 minutes. Switch off the flame and let the soup cool a bit.

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2. Working in batches, blend the soup in to smooth and creamy texture. Return the blended soup to the pot, warm over low heat until ready to serve. Ladle soup in to shallow soup bowls and serve with your choice of soup crackers or baked garlic parmesan chips. If desired, serve with a dash of hot sauce. Enjoy!!!



My Day 1, group 4 recipe under “Combo theme”. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18. Also sending this entry to “Kid’s Delight” event, started by Srivalli and hosted by Pradnya.

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  14 Responses to “Broccoli & Edamame Soup”

  1. Nice pics; good illustration.

  2. Lovely colour Jayanthi…nice to know kids liked this!

  3. he he, i call my little one grandpa too….but for other reasons…when he keeps bossing me around ….this soup looks super delicious

  4. gorgeous color!!!

  5. Wat an eye catchy and super healthy soup..Thats truly a unique combo.

  6. lovely color and texture..the soup looks thick like a broth…am sure just soup and chips should make a wonderful meal.

  7. No wonder the soup vanished!It looks so vibrant and the chips by the side makes it all the more tempting..

  8. soup looks absolutely delicious.

  9. Lovely colour and the texture is also gorgeous!!!!!

  10. Beautiful color!! Healthy and delicious soup..

  11. very vibrant color and sounds delicious too!

  12. Looks so creamy and delicious!

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