A creamy, hearty and healthy delight.
3 cups [750 ml] chicken broth
2 cups [500 ml] filtered water
4 spring onions, coarsely chopped
12 oz [340 g] frozen peas
16 oz [453 g] shelled frozen edamame (soy beans)
2 tbsp extra-virgin olive oil
1 tsp fine sea salt
½ tsp freshly ground black pepper
2 tbsp [30 ml] freshly squeezed lemon juice (about ½ a lemon)
2 tbsp [30 ml] mint leaves, coarsely chopped
2 cups [500 ml] cooked brown or wild rice
Feta cheese, crumbled, for serving
Place the chicken broth, water, chopped spring onions, frozen peas, edamame, olive oil, salt, pepper in a medium saucepan. 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.
To serve, ladle the soup mixture into bowls, and top with crumbled feta. Garnish with additional mint and cracked pepper, if desired.
- The soup can be prepared up until the addition of feta and frozen into individual portions. Reheat over low heat and top with feta when ready to serve.
- Can be served either hot or chilled.
Recipe Credit: Gourmande in the KitchenYum