Tuesday, May 18, 2010

Meatless Monday

My family and I are starting MEATLESS MONDAY.

Being a mom of two I do not want to spend too much time after dinner cleaning dishes, pots and pans so I am a huge fan of one pot dinners. Although this meal uses a blender there are not too many dishes to clean after each meal.

The Ingredients:

2 bags frozen edamame
1 leek, chopped
1 Tbsp Olive Oil
5 small red potatoes, chopped
2 cups homemade chicken broth (I wanted to use vegetable broth but didn't have any - to keep it meatless!)
1 Tbsp cooking Sherry
salt and pepper and garlic powder to taste

The Directions:

Heat oil in a saucepan over medium heat. Stir in leeks and cook until they soften about 5 minutes. Add potatoes. Cook for another couple of minutes until soft. Add shelled edamame and continue cooking until the edamame and onions are both soft. Pour in chicken stock, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10 minutes.

Pour into a blender and carefully puree until smooth; or use a stick blender, and puree the beans in the saucepan. Return the puree to the saucepan. You may need to add a little water if soup is too sticky and thick. Heat the soup through, about 5 minutes. Stir in Cooking sherry. Season to taste with salt and pepper and garlic powder.

We served this delicious soup with over quinoa cooked in homemade chicken broth.

**TIP **

We soak our quinoa in water for a couple of hours before cooking. Also we cook our quinoa in our rice cooker. Comes out perfect every time!


  1. This sounds like a worthwhile recipe to try, except for the chicken broth ingredient, which is a misrepresentation of a "meatless" dish.

  2. well I was going to use vegetable broth but realized I didn't have any in my freezer.


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