Happy Meatless Monday Everybody!
We got really excited when we found out that this week’s edition of Meatless Monday is edemame beans! We love edemame beans. In fact, every time we go out for sushi we always order a big bowl of them as an appetizer. Steamed and lightly sprinkled with sea salt, they are simply the best!
But of course, we couldn’t just steam them and toss them in a bowl and give that to you as a recipe. Not for meatless Monday! No, we knew we had to be a little more creative than that!
So we made soup.
On the last day of summer vacation.
Smokey BBQ Edemame Soup!
There’s probably a rule somewhere about not making soup until after labour day, but when your instincts tell you to make soup, you make soup. Besides, it was chilled (sort-of) so it doesn’t really count as soup. Well, in our opinions, anyways.
This soup was full of green things, too! Obviously the primary ingredient was edemame beans, but there were also some green peas and avocado thrown in there, too, for good measure 🙂
This soup was creamy but still with lots of texture, and had lots of great BBQ flavour. Hot or cold, we think it’s a perfect summer soup. So on this last day of summer, go ahead and make soup… we won’t judge you 🙂
Smokey BBQ Edemame Soup
Time: 45min- 3hrs (depending on if it is served hot or cold)
500g bag of frozen edemame (~4 c.)
2 c. frozen peas
1/2 c. white onion
2 cloves garlic
2 c. veg stock
2 c. water
1/4 c. Worcestershire sauce
1/2 c. milk
2 tbsp nutritional yeast
4 drops liquid smoke
1 tbsp lime juice
1 tsp kosher salt
pepper, to taste
Put all ingredients into a pot and bring to a boil. Reduce heat and allow to simmer for 30min. Using a hand blender, blend the soup until smooth. Alternatively, blend soup in a blender. Serve immediately or allow to chill for 1-2 hours.
What’s your favourite way to have edemame?