Spring Pea and Edamame Soup with Greens and Thyme

I enjoy soups the most that can serve as a whole meal, ones that include plenty of vegetables and a protein source.  Beans are usually my protein of choice, and the soup I am sharing with you today contains heart healthy edamame along with fresh peas for plenty of plant based protein.  I add in some coconut milk to make it creamy, spinach for extra nutrients and garlic and thyme for a savory note. This soup is perfect for spring, but can be made any time of the year since you can use frozen edamame and peas.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 8 | Prep Time: 15 minutes | Cook Time: 20 minutes | Ready in: 35 minutes

Ingredients

• 1 small onion, diced
• 1 Tbsp olive oil
• 2 garlic cloves, minced
• 2 tsp thyme
• sea salt to taste
• 1 15 oz can full fat Thai Kitchen coconut milk
• 3-4 cups veggie broth or filtered water (as needed)
• 2 12 oz bags shelled organic edamame (or 24 oz fresh)
• 2 12 oz bags organic frozen peas (or 24 oz fresh)
• 2 large handfuls fresh spinach
• fresh olive oil and thyme leaves for garnish (optional)

Instructions

In a medium stockpot, heat the olive oil over medium heat. Add the onion, and sauté for about 5 minutes until softened. Add the garlic and thyme, and sauté a minute more. Add the sea salt, coconut milk and 3 cups of the veggie broth or water. Bring to a boil, then add the edamame and peas. Cook for about 10-15 minutes until the flavors have blended and everything is tender. Add the spinach and allow to wilt. Then puree until smooth with an emersion blender or a regular blender in batches (if you use the regular blender, let the soup cool slightly before doing so, then let the steam escape before blending and use a towel to cover the blender when blending). Serve the soup warm, drizzled with a little olive oil if desired and fresh thyme leaves.