100 gms edamame
2 cups spinach
1 tsp turmeric powder
1 bouquet garni (Recipe given below)
2 tsp olive oil
2 cloves of garlic, minced
1 large onion, chopped
1-2 tbsp of fat free cream
Half bunch of cilantro
4-5 fat free garlic croutons
1 tsp cornflour + water (if required)
Boil the edamame and spinach together with little salt and turmeric powder. Strain this. Do not throw away the water. This will be used as vegetable stock.
Bouquet garni is a french herbal mixture. It consists of a collection of herbs, gathered and tied into a bundle. It is used to enhance the flavor of stews, broths or stock for soups.
I made my bouquet garni by wrapping up a bay leaf, some thyme andchives leaves using a thread.
In a pan, add oil. saute the garlic and onions. Then add the edamame and spinach. Mix and cook for 2-3 minutes. Add some cilantro as well.
Add the vegetable stock, pepper and salt. Bring it to boil.
Throw in the bouquet garni. Cover with a lid and cook on low flame for 12-15 minutes.
Let this mixture cool down. Grind it well in portions in a food processor.
In the same old pan, pour this mixture back and bring it to a boil. Add the cream. Blend it in. If the soup is still little thin, add cornflour and water mixture to thicken the soup.
The soup is now ready! Serve them hot with croutons on top.