Tender sweet peas and mild edamame are brightened with the fresh flavor of mint in this simple soup.
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.
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.
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.
Pea, Edamame and Mint Soup
In this delicate pea and mint soup, tender sweet peas and mild edamame are brightened with the fresh flavor of mint.
- 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)
- 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.
- Reduce heat, cover and simmer 15 to 20 minutes until peas and edamame are very tender, stirring occasionally.
- Remove from heat; let stand 5 minutes.
- Place half of the soup in blender. Add in lemon juice and mint leaves; process until very smooth.
- Pour the pureed mixture back in with the remaining soup in the pot and add the cooked brown rice. Warm through before serving.
- Ladle the soup mixture into bowls, and top with crumbled feta. Garnish with additional mint and cracked pepper, if desired.
Amount Per Serving: Calories: 296Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 519mgCarbohydrates: 27gFiber: 7gSugar: 5gProtein: 16g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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.
So lovely -- would love to try this recipe. It's similar to one we tried recently, but the edamame were missing, and I love them. I've read so many posts lately of the elusiveness of spring, and I guess I've never realized how it must be to only enjoy a few days of something wonderful. Hope a few more surface before the extended heat surfaces.
I love the refreshing sound of this soup. The added feta is such a clever way give the soup some creaminess. Great recipe.
And I'm sure you are so tired of hearing me say this, but WOW the photography is just stunning, stunning, stunning!
I love summer and i live in a four season city but the summer's never really satisfy me here - i always want it to come sooner, want it to be warmer and want it to last longer. I also want four seasons, water and mountains. Hard to find that place. I love your soup peas, edamame, mint and feta combination just sounds fantastic.
Xiaolu @ 6 Bittersweets says
Mmm I love edamame but having it in soup is new to me. Can't wait to try it. Love these shots, especially of the fresh mint.
this looks delicious! thank you for sharing :O)
Sylvie, this soup evokes the essence of Spring in a spoonful! Fresh, light, beautiful - your photos are gorgeous! I like your kale powder idea too.
This soup is perfect and elegant in every way. Love it!
What a beautiful, beautiful bowl of soup. Spring in a bowl.
If we could hold onto spring just a little, little longer, I'd really like that; I'm not ready for summer. Not yet. Not until I get a few more spring ingredients into my kitchen. 🙂
Mmmm, looks wonderful! Love the bright green color of the soup. Great combination of flavors - not just for spring. 🙂
Absolutely gorgeous, Sylvie. I love how you styled these.