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May 25, 2011

Pea, Edamame and Mint Soup

Home » Recipes » Courses/Meal » Soups » Pea, Edamame and Mint Soup

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Tender sweet peas and mild edamame are brightened with the fresh flavor of mint in this simple soup. 

Pea, Edamame and Mint Soup in Bowls with Bread

I suppose that summer is shortly on its way, but somehow its approach never quite seems to hit me on time.  When it does arrive, it feels abrupt.  Each year I eagerly anticipate the end of the interminably long winter months.  I wait patiently for the days to get longer and the air warmer.  I look forward to the abundance of green: spring lettuce, peas, artichokes, and asparagus.

Although I revel in the pleasures of summer and realize that it promises much to look forward to, I just can’t help feeling that I should have appreciated spring more fully while it was here — especially since it’s only a matter of weeks until we’ll be celebrating the arrival of another long, hot summer.

Luckily, the past week has been a temporary reprieve from the coming heat.  We’ve had many crisp, cool days with beautiful blue skies that embody springtime’s temperate beauty; and it couldn’t have come at a better time, as I wistfully cling to spring for just a little longer.  So I seized the opportunity to make a sweet pea and edamame soup with mint and feta.

Pea, Edamame and Mint Soup on Table with Bread

In this delicate pea and mint soup, tender sweet peas and mild edamame are brightened with the fresh flavor of mint.  It’s wondrously simple to make, not exacting in quantities and has great tolerance for improvisation.  This soup tastes like springtime to me — it’s light and fresh with bright flavors that are just a little sweet and grassy.

Peas and edamame are combined with young spring onions, hit with a quick pour of grassy extra virgin olive oil and simmered together until just tender.  Half is then pureed in the blender with a good handful of fresh mint and a squeeze of lemon juice.  However, the feta is what really sets this soup apart; it melts ever so slightly into the light green broth, adding a salty creaminess to every bite.

Pea, Edamame and Mint Soup in Bowl with Spoon

Although it might seem odd that I’m advocating using frozen peas for this recipe, they are so readily available and require so much less work than shelling fresh peas that I see no reason not to use them, especially considering there is no loss of flavor.  Of course if you wish, feel free to use fresh peas or even a mixture of fresh and frozen ones (as I said, the recipe is quite adaptable).

P.S.  – a little sprinkle of Kale Powder would be a nice addition to this soup, if you are so inclined.

Serves 4

Pea, Edamame and Mint Soup

Sylvie Shirazi

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

  • 2 spring onions, cleaned and coarsely chopped
  • 225g/8oz frozen peas
  • 225g/8oz frozen edamame
  • 1 TB/15ml extra virgin olive oil
  • ¼ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • 3 cups/750ml filtered or spring water
  • 1 tsp/5ml freshly squeezed lemon juice (a little less than the juice of ½ a lemon)
  • 1 small bunch of mint leaves, coarsely chopped
  • 190g/ 1 cup cooked brown rice
  • 150g/5oz Feta cheese, crumbled for serving (optional)

Instructions

  1. Place the chopped spring onions, frozen peas, edamame, olive oil, salt and pepper in a medium saucepan. Cover with water and bring to a boil.
  2. Reduce heat, cover and simmer 15 to 20 minutes until peas and edamame are very tender, stirring occasionally.
  3. Remove from heat; let stand 5 minutes.
  4. Place half of the soup in blender. Add in lemon juice and mint leaves; process until very smooth.
  5. Pour the pureed mixture back in with the remaining soup in the pot and add the cooked brown rice. Warm through before serving.
  6. Ladle the soup mixture into bowls, and top with crumbled feta. Garnish with additional mint and cracked pepper, if desired.

Tags

Courses
Soup
Diet
vegetarian
lacto vegetarian
pescetarian
Allergy
gluten free
egg free
wheat free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

335 cal

Fat

16 g

Carbs

35 g

Protein

15 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://gourmandeinthekitchen.com/pea-edamame-and-mint-soup-recipe/
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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Diets, Gluten-Free, Recipes, Savory, Soups Tagged With: edamame, feta, mint, peas

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  1. Paige says

    February 16, 2014 at 7:38 pm

    Just made this today for the road cast of Memphis the Musical prerformed at my local Opera House Theater this weekend. Very refreshing. A little taste of Spring. I'm taking the "leftovers" to a Monday night pit luck -adding some asparagus. Even more Spring,! And with snow on the ground and way below normal temps, we are ready for any sign of Spring - especially one as nice as this.
    Reply
  2. sweetsugarbelle says

    January 16, 2012 at 8:28 pm

    It was 73 degrees here and I was longing for spring myself. Sylvie, your recipes inspire me, and the photos amaze me!
    Reply
  3. Trish says

    June 9, 2011 at 7:11 pm

    Wow, this soup sounds right up my alley. A perfect springtime soup. Such great flavors, especially liking the addition of mint and kale powder - kale powder, wow what a great idea.
    Reply
  4. mycookinghut says

    June 9, 2011 at 2:34 pm

    I really love the idea of this soup! Looks very very comforting!
    Reply
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Trackbacks

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    October 15, 2012 at 10:24 am
    [...] Recipe: Pea, Edamame, & Mint Soup from Gourmande in the [...]
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    July 12, 2012 at 3:39 pm
    [...] I was very glad to have found this recipe from Gourmande in the Kitchen for Pea, Edamane, and Mint Soup with Feta. Simple, not too time-consuming, and obviously, anything with feta deserves a [...]
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