‘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
- 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.
- 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.
- 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.
- Drizzle some Olive Oil, add some finely chopped Parsley, and enjoy with crusty bread.
Thank you for sharing this, it’s really tasty! I like Edamame but never thought of using them that way, it’s an eye-opener 🙂
Roki, thank you for trying this recipe. After I made a soup with Peanuts, I thought I could use nuts and beans in the same way. You might be interested in the ‘Peanuts & Potato Soup’.