When I saw this recipe at 101 cookbooks101 cookbooks, I knew it would be perfect for the cleanse, especially since I already had a bag of shelled edamame in the freezer. I made 1/2 the recipe and ended up with 4 cups of soup. I left out the creme fraiche to make it vegan, and added some baby spinach. It turned out pretty thick, but tasty. I garnished it with a little olive oil and fresh chives.

1/2 tsp olive oil
1/2 medium onion, finely chopped
1 small potato, peeled and cut into small cubes
3/4 lb frozen edamame beans, defrosted
2 cups vegetable stock
3 oz (about 2 cups) fresh baby spinach
salt and pepper

In a pan, sauté the onion and potato in the oil over medium heat, stirring frequently. Cover and allow it to soften for about 4 minutes, until they have both softened. Stir to prevent the mixture from sticking and burning. Add the beans and the vegetable stock. Put the lid on and simmer over medium heat for about 15 minutes until the beans are tender. Add the spinach and simmer until softened. Puree in a food processor or with a hand blender.

Makes about 4 cups.