Ever since I stared going to the japanese restaurants I loved those green beans they serve as a snack. Usually they are served warm, with sprinkles of sea salt. Yum! Edamame are so much fun to eat, squeezing out with your teeth, and can be really addictive!
Lucky me – living in Macau we have plenty of Japanese restaurants around and I can enjoy edamame any time. But local market took me to a whole new level.
I was walking through a veggie floor of the Macau São Domingos Market (love the Portuguese names in the middle of Asia!) and saw a pack of fresh pilled green edameme beans – how exciting – I took a pack not really knowing what I will do with it. Later at home the idea was born – a soup!
Because edamame is a bean it can be used as the base ingredient for any soup, today I share with you Edamame Asparagus soup recipe – easy, creamy and nicely green color!
Edamame, which are fresh green soybeans, are a delicious and nutritious. While the benefits of consuming mature soy are questionable, fresh young edamame is a great veggie food. They’re a good source of complete protein, high in fiber, a source of essential omega-3 fat, and rich in calcium, iron, zinc and B vitamins.
Asparagus, is high in vitamin A, folic acid and dietary fibre, which are all thought to play a vital role in fighting cancer. Besides its really low in calories and contains almost no fat – a truly fit veggie!
Before cooking the soup I had my fun shooting. Asparagus is really beautiful and I even saw it to be used in flower bouquets! Anyway :) I used ghee in this recipe, if you are vegan, feel free to use coconut oil instead.
- 3 cups fresh or frozen edamame
- 10-12 asparagus stalks
- 1/2 onion
- 1 litre water (optionally vegetable stock)
- 1 tsp Himalayan pink salt
- 2 cubes of vegetable stock (optional)
- Wash edamame (if fresh) and asparagus. Cut asparagus in pieces.
- Chop onion. In the soup pot melt ghee and fry onion until transparent. Add edamame, asparagus, water, vegetable stock cubes and salt. Stir and let cook for 20-25 mins until beans and asparagus are soft. Add more water if 1 litre is not enough.
- Turn the heat off and let it cool before blending. I use my high speed blender, you can also use one of those hand blenders. Blend until smooth and serve.
- Substitute ghee with coconut oil for a vegan option.
- You can cook this soup with fresh vegetable stock, vegetable stock cubes or pure water.
- Store in the pot or thick glass container for up to 3 days.