Creamy Mushroom and Edamame Soup Gluten Free Dairy

Foodie Friday

As the cold and dark takes over the evening hours we bring in the last of our garden kale to use in this full bodied soup.  By using frozen edamame beans instead of peas, or green beans you increase the protein content of this soup.

Ingredients:

• 2 cups of sliced mushrooms
• 2 cups of chopped kale
• 1 large leek chopped
• 3 cups frozen shelled edamame beans
• 3 cups chopped cauliflower
• 1 tablespoon coconut oil
• 5 cups of vegetable broth

Direction:

1. Sauté the leek and mushroom until the leeks are translucent
2. Add the vegetable broth and all the vegetables
3. Cook until the vegetables are cook
4. Blended into a creamy consistency
5. Add salt and pepper to taste

From our table to yours

Grandma Snyder

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