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!