Spinach, Edamame and Potato Soup

This luscious soup blends spinach and edamame with creamy potato and coconut milk.
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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 to 6 servings
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2 tablespoons coconut oil

1 cup sliced scallion, white and light green parts only, plus sliced dark green parts, for serving

1 cup chopped peeled potato

1 tablespoon chopped peeled ginger

1 bay leaf

1 medium clove garlic, minced

Kosher salt and freshly ground black pepper

3 1/2 cups vegetable broth

1 1/2 cups frozen edamame

1 1/2 cups firmly packed chopped spinach or baby spinach

1/4 to 1/2 cup coconut milk, as desired

Toasted sesame seeds, for serving


  1. Heat the coconut oil in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  2. Add the edamame and simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the spinach and cook 5 minutes more. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  3. Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  4. Serve hot sprinkled with toasted sesame seeds and the dark-green scallion. 

Cook’s Note

When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.