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Edamame soybeans soup with coconut and curry

  • 450 g Orogel Edamame soybeans
  • 50 g Orogel onion
  • 2/3 teaspoons di curry
  • extra virgin olive oil
  • 800 g potatoes
  • 600 g coconut milk
  • fresh chives
  • salt and pepper


  1. Put the chopped onion in a saucepan and lightly fry until golden, add the diced peeled potatoes.
  2. Season with curry and cover with coconut’s milk.
  3. Cook for 20/25 minutes. Add 3 ladlefuls of water and when the potatoes soften add the Edamame soybeans. Bring to a boil and cook for 5-6 minutes, Season with salt.
  4. Put the preparation in the bowls, garnish with chive and serve.
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