I just put another weekend with sparkling cocktails and meals cooked on the grill behind me (this sounds like a bad thing but I enjoyed every minute, bite and sip, no regrets), maybe that’s why I absolutely needed to make edamame soup.
It’s greenish therefore obviously healthy and gives me a break from all this tasty and rich food that we cooked outside. On a second thought, this vegan edamame soup is also rich and creamy goodness while yet scrumptiously filling without being terribly heavy.
Edamame are green soybeans, that means they are high in protein. I love them restaurant-style: steamed until nicely soft, with a decent amount of salt, a little too much garlic and if you sprinkle some parmesan cheese on these green suckers, I am in edamame heaven. I might have a crush on edamame?!
This edamame soup is silky smooth in texture and also thick because this is how I like my soups. The onion and garlic make it very savory and the lemon juice adds a bit tangy freshness. It is a complete meal in a bowl and keeps me full for a while.
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, diced
- 1-2 garlic cloves, minced
- ½ pound edamame (fresh or frozen)
- 1 can (400 ml / 13.5 fl. oz.) unsweetened coconut milk
- 3 tablespoons lemon juice
- salt to taste
- 1 handful roasted hazelnuts and chives for garnish
- Heat oil in a medium saucepan over medium-high heat. Add the diced onions and cook until lightly browned, this takes 5-7 minutes. Stir in garlic and cook for one more minute.
- Add edamame and coconut milk and simmer until tender, about 10 minutes.
- Puree the soup in your blender until very smooth. Season with salt and lemon juice and stir well.
- Ladle the soup into bowls, sprinkle with hazelnuts and chives.