Edamame & Pea soup

6 teaspoons vegetable oil

3 small onion, diced

9 cloves garlic, minced

1 ½ teaspoons fresh rosemary

1 ½ teaspoons smoked paprika

6 cups peas, frozen

1 ½ cups shelled edamame, frozen

1 small russet potato, diced

12 cups vegetable stock

Pinch of cayenne pepper

Salt and pepper

Garnish

Chili flakes

Croutons

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

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Edamame & Pea soup