Mint and edamame soup
I absolutely love edamame. I’ve added fresh mint to this soup, but the secret spice here is the cardamom. And I’ve added fresh ginger at the end as a garnish and for additional flavor. Ginger has long been used as a natural treatment for colds and flu and has been used in folk medicine for thousands of years. So this soup is particularly beneficial during flu season but is healthy and delicious all year long.
- 3 cups (750 mL) frozen shelled edamame
- 1 tsp (5 mL) fennel seeds
- 1/4 tsp (1 mL) ground cardamom
- salt and pepper to taste
- 1 cup (250 mL) water
- 1/4 cup (60 mL) loosely packed mint leaves
- 1 tsp (5 mL) grapeseed oil
- 2-inch (5 cm) piece ginger, julienned
Combine the edamame, fennel seeds, cardamom, salt, pepper, and water in a saucepan and bring to a boil. Cover the saucepan, reduce the heat to low, and simmer for 3 to 5 minutes. Turn the heat off and allow the mixture to cool. Add the mint leaves.
Transfer the mixture to a blender and purée. Return the soup to the saucepan and reheat the soup gently on low heat.
Heat the oil in a small skillet over medium-high heat. When the oil is hot, add the ginger and fry for 15 seconds. Set it aside.
To serve, ladle the soup into 4 bowls. Garnish with a few pieces of the ginger in the center of each bowl.
Yield: Four servings.
Recipes adapted from Bal’s Quick and Healthy Indian by Bal Arneson (Whitecap, 2011). Reprinted with permission. All rights reserved..