Pea, Edamame and Mint Soup with Feta | Holding on to Spring
Need a gluten free and lacto ovo vegetarian main course? Pea, Edamame and Mint Soup with Feta | Holding on to Spring could be a super recipe to try. For $1.84 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 421 calories, 18g of protein, and 16g of fat. This recipe serves 4. Plenty of people made this recipe, and 348 would say it hit the spot. A mixture of black pepper, spring onions, sea salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Gourmande in the Kitchen. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a great spoonacular score of 96%. Pea, Fennel And Mint Spring Soup, Pea, mint & spring onion soup with Parmesan biscuits, and Spring Pea & Mint Hummus are very similar to this recipe.
Servings: 4
Ingredients:
¼ tsp freshly ground black pepper
190g/ 1 cup cooked brown rice
225g 8oz frozen edamame (soy beans)
1 TB extra virgin olive oil
150g 5oz Feta cheese, crumbled for serving
1 tsp freshly squeezed lemon juice (a little less than the juice of ½ a lemon)
1 small bunch of mint leaves, coarsely chopped
225g 8oz frozen peas
¼ tsp fine sea salt
2 spring onions, cleaned and coarsely chopped
750 ml/3 cups filtered or spring water
Equipment:
sauce pan
blender
bowl
ladle
pot
Cooking instruction summary:
INSTRUCTIONSPlace the chopped spring onions, frozen peas, edamame, olive oil, salt and pepper in a medium saucepan. Cover with water and bring to a boil.Reduce heat, cover and simmer 15 to 20 minutes until peas and edamame are very tender, stirring occasionally.Remove from heat; let stand 5 minutes.Place half of the soup in blender. Add in lemon juice and mint leaves; process until very smooth.Pour the pureed mixture back in with the remaining soup in the pot and add the cooked brown rice. Warm through before serving.Ladle the soup mixture into bowls, and top with crumbled feta. Garnish with additional mint and cracked pepper, if desired.
Step by step:
1. Place the chopped spring onions, frozen peas, edamame, olive oil, salt and pepper in a medium saucepan. Cover with water and bring to a boil.Reduce heat, cover and simmer 15 to 20 minutes until peas and edamame are very tender, stirring occasionally.
2. Remove from heat; let stand 5 minutes.
3. Place half of the soup in blender.
4. Add in lemon juice and mint leaves; process until very smooth.
5. Pour the pureed mixture back in with the remaining soup in the pot and add the cooked brown rice. Warm through before serving.Ladle the soup mixture into bowls, and top with crumbled feta.
6. Garnish with additional mint and cracked pepper, if desired.
Nutrition Information:
covered percent of daily need
