Vegan Courgette and Edamame Soup

With toasted sweet chilli pumpkin seeds!

Here is a recipe for a terribly healthy soup that is also so delicious that you won’t even realise how good for you it is. The beautiful green colour is perfect for springtime and the ingredients are simple and accessible.


What you’ll need:

  • 2 medium sized courgettes/zucchinis
  • One cup of frozen edamame beans*
  • One medium sized onion
  • A few cloves of garlic
  • Some grated ginger
  • 1-2 cups of hot veg stock (or hot water)
  • Coconut oil (or rapeseed oil–if you don’t have either regular oil will do)
  • A handful of pumpkin seeds
  • A drizzle of honey
  • Some chilli flakes
  • Lime juice,  soya sauce, salt and pepper for seasoning

What to do: 

Boil a kettle of water and chop the courgette into small pieces, finely chop the onions and garlic.

Warm up your oil in a soup pot and add the onions, garlic and grated ginger. Sautee for a few minutes and then add the courgette and beans. Cover with water or stock (or just toss in a stock cube) and bring to a boil. Once it’s boiling, lower the heat to a simmer, cover and allow to simmer until the veggies soften.

While the soup is simmering, dry fry some pumpkin seeds in a frying pan for a few minutes. Once the seeds start to pop and dance around in the pan, remove from the heat and drizzle with honey and sprinkle on the chilli flakes. toss the seeds in the pan with the honey and chilli and remove into a bowl. You can add some seas salt on them as well and have a bit of a snack. DELISH.

Once the veggies have softened, use an immersion blender to puree the soup. Taste, and then add some lime juice, soya sauce and salt and pepper until it’s seasoned to your liking!

Serve hot and enjoy!

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