Edamame Beans, Kale, Avocado and Leek Soup

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Creamy and Comforting Soup made with Edamame Beans, Kale, Avocado and Leeks

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This soup is ideal for all especially vegans and takes minimal effort and time to cook. Perfect combination of all greens enriched in fibre, protein, antioxidants and vitamin K makes it an extremely healthy choice for all kinds of diets. It can be served hot or cold depending on one’s personal choice.


  • Edamame Beans – 200 gm
  • Kale – 50 gm
  • Leeks – 100 gm
  • Avocado – 1
  • Garlic – 2 cloves
  • Salt – 2 tsp or to taste
  • Black Pepper – ½ tsp or to taste
  • Water/Vegetable Stock – 1 Litre
  • Vegetable Oil – 1tbsp


  • Wash and Chop Leeks.
  • Wash Kale thoroughly.
  • Place one large leaf on a cutting board and fold in half lengthwise along the central stem so that the stem is exposed on one side.
  • Use a sharp knife to slice the kale leaf off the tough middle stem and chop leaves into small pieces.
  • Peel and chop garlic.
  • Heat vegetable oil and add garlic and leeks.
  • Stir-fry until soft and fragrant.
  • Add Edamame beans and Kale.
  • Stir-fry for 3-4 minutes and add water or vegetable stock.
  • Add salt and pepper, bring to boil and reduce heat.
  • Continue to boil on slow heat (approximately 30 minutes) until kale and beans have cooked thoroughly.
  • Add chopped Avocado and cook for another couple of minutes.
  • Cool it a little and puree in a food processor.
  • Strain through a coarse sieve
  • Heat the desired quantity again and serve hot with a garnish of sour cream.
  • You can alter the amount of stock or water depending on your preference of soup consistency.

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