Edamame Asparagus Soup


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.



Yields 5
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
  1. 3 cups fresh or frozen edamame
  2. 10-12 asparagus stalks
  3. 1/2 onion
  4. 1 litre water (optionally vegetable stock)
  5. 1 tsp Himalayan pink salt
  6. 2 cubes of vegetable stock (optional)
  1. Wash edamame (if fresh) and asparagus. Cut asparagus in pieces.
  2. 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.
  3. 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.
  4. Enjoy!
  1. Substitute ghee with coconut oil for a vegan option.
  2. You can cook this soup with fresh vegetable stock, vegetable stock cubes or pure water.
  3. Store in the pot or thick glass container for up to 3 days.
Live and Love Healthy with Katya Mendes da Maia http://livelovehealthy.com/
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