Back

Edamame & Pea soup

Pea-Edamame-Soup
This high protein soup makes a delicious meal during any season. Adding rosemary elevates this French favorite.

Ingredients

 2 teaspoons vegetable oil
 1 small onion, diced
 3 cloves garlic, minced
 ½ teaspoon fresh rosemary
 ½ teaspoon smoked paprika
 2 cups peas, frozen
 ½ cup shelled edamame, frozen
 1 small russet potato, diced
 4 cups vegetable stock
 Pinch of cayenne pepper
 Salt and pepper
Garnish
 Chili flakes
 Croutons
 Drizzle of extra virgin olive oil (optional)

Instructions

1

In a large pot, heat the oil. Cook the onion and garlic until they are golden and soft (about 5 minutes).

2

Add rosemary leaves, smoked paprika, peas, edamame, potato, and veggie stock. Bring to a boil, lower heat and simmer, stirring occasionally, for 15 minutes or until potatoes are soft.

3

Use an immersion blender and puree soup to a smooth consistency adding stock or water if needed. If you don’t have an immersion blender, transfer soup in small batches to a blender or food processor and puree to a smooth consistency, being careful not to burn yourself.

4

Season with cayenne pepper, salt, and pepper. Garnish with chili flakes or crushed red pepper and croutons. Drizzle with olive oil, if desired.

Serves 3

Share this recipe

Ingredients

 2 teaspoons vegetable oil
 1 small onion, diced
 3 cloves garlic, minced
 ½ teaspoon fresh rosemary
 ½ teaspoon smoked paprika
 2 cups peas, frozen
 ½ cup shelled edamame, frozen
 1 small russet potato, diced
 4 cups vegetable stock
 Pinch of cayenne pepper
 Salt and pepper
Garnish
 Chili flakes
 Croutons
 Drizzle of extra virgin olive oil (optional)

Directions

1

In a large pot, heat the oil. Cook the onion and garlic until they are golden and soft (about 5 minutes).

2

Add rosemary leaves, smoked paprika, peas, edamame, potato, and veggie stock. Bring to a boil, lower heat and simmer, stirring occasionally, for 15 minutes or until potatoes are soft.

3

Use an immersion blender and puree soup to a smooth consistency adding stock or water if needed. If you don’t have an immersion blender, transfer soup in small batches to a blender or food processor and puree to a smooth consistency, being careful not to burn yourself.

4

Season with cayenne pepper, salt, and pepper. Garnish with chili flakes or crushed red pepper and croutons. Drizzle with olive oil, if desired.

Serves 3

Edamame & Pea soup