Serves 2
Ingredients
1/2 brown onion, diced 1cm
1 clove garlic, minced
1 stalk celery, chopped (optional)
1 1/2 cups frozen, shelled edamame beans
1 cup frozen peas
2 cups veggie stock
1–2 Tbsp mint leaves, chopped
Method
1. Prep soup ingredients. Heat 1/2 tsp oil in a pot on medium heat. Cook onion, garlic and celery with a pinch of salt for 2–3 minutes, until beginning to soften. Add edamame, peas and stock and bring to the boil. Once boiling, reduce heat to low, cover and cook for 6–7 minutes, until tender.
2. Finish soup. Remove soup from heat, fold through mint and season with salt and pepper to taste. Use a stick mixer to blend until smooth.
Nutritional Info (per serve)
Energy (kJ): 931
Energy (Cal): 223
Carbohydrate (g): 20.1
Protein (g): 18.0
Fat (g): 6.3
Saturated Fat (g): 0.4
Sugars (g): 3.3
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