Absolutely love this ‘Edamame, Spinach, Lemon & Dill Bisque’ Soup recipe from DR Greger’s new ‘How not to Age’ cookbook.

Not just packed with flavour but completely nutritious too! Perfect hot but lovely cold too, which is great for summer! What’s your favourite summer soup?

Full recipe & video here, if anyone is interested… https://youtu.be/iUBJgKeOBjI

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes

INGREDIENTS
250 g / 9 oz edamame/ soy beans
250 g / 9 oz fresh spinach
15 ml / 1 tbsp Water or vegetable broth (for sautéing)
1 litre / 4 cups vegetable stock/ broth
25 ml / 1 cup soy milk
1x medium onion (chopped)
4x cloves garlic (grated)
1x preserved lemon (chopped)
25 g / 1 oz fresh dill (chopped)
2x tsp miso paste
1x large lemon (juiced)
Black pepper (season)

GARNISH
charred green chillies
spring onions
balsamic drizzle

INSTRUCTIONS
1. Sauté the aromatics: In a large pan, heat the water or vegetable broth over medium heat. Add the chopped onion and garlic then plae lid on pan and sauté for 5-7 mins, or until softened.
2. Chop the preserved lemon and dill, then add to pan and stir through.
3. Add vegetable stock/ broth, soya milk, grinf black pepper and miso paste, then stir through to dissolve the latter.
4. Add the edamame/ soy beans, place the lid on the pan & simmer for 5-7 minutes, or until the edamame is tender.
5. Add the spinach and place the lid on and simmer for another 2-3 minutes, until the spinach has wilted and reduced.
6. Finish with a citrusy kick: Remove the pot from the heat and stir in the fresh lemon juice.
7. Add to your blender and blitz to your preferred consistency. Blend for creaminess (optional): For a creamier, bisque-like consistency, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender.
8. Season, garnish and serve: Add some charred green chillies, with a drizzle of balsamic vinegar and finley sliced spring onions.
9. Serve hot and enjoy!