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

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


Add the remaining ingredients and bring to a boil. Cover with a lid, partially.


Bring to a low boil for 15 minutes or until the potatoes are cooked through. Must be able to pierce easily with a fork.


Remove the pot from heat. With the immersion blender, combine until smooth.


Garnish the soup with croutons, chili flakes, freshly cracked pepper, and a drizzle of extra virgin olive oil

Serves 3

Nutrition Facts

Servings 3