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Edamame & Pea soup

Yield3 Servings

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


 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
 Chili flakes
 Drizzle of extra virgin olive oil (optional)

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


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.


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.


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

Nutrition Facts

Servings 3