‘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.


2 to 3 Servings


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

  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.