Creamy Edamame Soup

Name: Creamy Edamame Soup
Yield: 2 to 3 Servings
Cuisine: British
Ingredients: 1 tablespoon Olive Oil *plus extra; 1 clove Garlic *finely chopped; 1/2 Onion *thinly sliced; 1 teaspoon Ground Cumin; Ground Chilli OR Pepper as required; 2 cups Edamame Beans *frozen Edamame can be used; 1 & 1/2 cups Vegetable Stock *OR Water and 1 Vegetable Stock Cube; 1 cup Milk; Salt to taste; Finely chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Edamame’ are young Soy Beans. In Melbourne where I live, Frozen Edamame Beans, that are already removed from pods, are widely available these days. ‘Edamame’ are sometimes mashed into paste and used for many dishes, even for sweets. Today I made them into this simple soup. Very nutritious, filling, and delicious with crusty bread.

Hiroko Liston @hirokoliston

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Ingredients

2 to 3 Servings

1 tablespoonOlive Oil *plus extra
1 cloveGarlic *finely chopped
1/2Onion *thinly sliced
1 teaspoonGround Cumin
Ground Chilli OR Pepper as required
2 cupsEdamame Beans *frozen Edamame can be used
1& 1/2 cups Vegetable Stock *OR Water and 1 Vegetable Stock Cube
1 cupMilk
Salt to taste
Finely chopped Parsley

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Steps

1

Heat Olive Oil and Garlic in a saucepan over medium heat. When aromatic, add Onion and stir for a few minutes. Add Cumin and Chilli (OR Pepper), then add Edamame and Vegetable Stock. *Note: Water should be enough to cover, but you can add extra Water if required.
2

Cover with a lid, bring to the boil, then lower the heat and simmer for 10 to 15 minutes OR until Edamame are soft. Add Milk and blend in a blender OR using a stick blender until smooth.
3

Return to the saucepan, season with Salt & extra Chilli OR Pepper. To make the soup thinner, add some Water (OR Milk if you prefer), and heat up until hot.
4

Drizzle some Olive Oil, add some finely chopped Parsley, and enjoy with crusty bread.