This soup is light, healthy and very simple to prepare. It's vegan, dairy-free and gluten-free, so it's also perfect for people of various dietary needs!
Melt the coconut oil in a large saucepan over medium heat. Add the leek and onion and sauté for 2–3 minutes, or until the onion is translucent and fragrant. Add the garlic and sauté for a further 1–2 minutes.
Stir in the stock, mint, salt and pepper and bring to the boil. Add the potato and allow to boil for 5–6 minutes, or until the potato is just tender.
Stir in the peas and bring to a light boil.
Allow the soup to cool slightly, then transfer to a high-speed blender and process until smooth. Return to the saucepan and gently reheat before serving.
For the spiced crunchy edamame:
Preheat the oven to 180ºC (350ºF). Line a baking tray with baking paper.
Bring a large saucepan of water to the boil. Add the edamame and allow to boil for just 1 minute, then drain.
Remove the edamame beans from their shells and place in a bowl. Add the coconut oil and spices and gently toss to coat evenly.
Transfer to the baking tray and bake for 12–15 minutes, or until the edamame are roasted and browned. Remove from the oven.
Ladle the warm soup into serving bowls and add a small dollop or swirl of coconut cream, if desired. Top with the edamame beans, sprinkle with the chilli powder and serve.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is featured in 'The Hippie Lane Cookbook' by Taline Gabrielian, RRP $39.95.
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