Chilled Pea and Edamame Soup (Dairy Free)

This healthy summer soup is as versatile as it is easy to prepare.

Summer Staple

Chilled soups are a summertime staple. This simple and healthy dairy-free recipe works just as well for quick weekday meals as it does for elegant dinner parties.

Recipe

Chilled Pea and Edamame Soup

Yields 4 Cups

Ingredients

Soup:

• 1 cup frozen edamame beans, thawed

• 1 cup frozen peas, thawed

• 1/2 cup + 2 tablespoons onion “cream”

• 1/2 cup unsweetened full fat canned coconut milk, plus more for garnish

• 1/4 teaspoon sea salt

• 1/4 cup water

• 1 tablespoon olive oil, plus more for garnish

• 1/2 cup chicken broth (substitute vegetable broth for vegan option)

• Microgreens, for garnish (optional)

Onion “Cream”:

• 3 yellow onions

• 1/4 teaspoon sea salt

• 1 tablespoon lemon juice

• Olive oil

Method

Onion Cream:

Preheat oven to 350 degrees F.

Arrange whole onions in a loaf pan or other baking that that fits the onions snuggly. Drizzle generously with olive oil and rub to coat all sides.

Transfer to oven and bake for 45 - 60 minutes or until outside is brown and inside is soft. Let cool completely.

Once cool, remove the outer peel and stem. Transfer to a bender. Add salt and lemon juice. Process until smooth, about 60 seconds. Adjust seasoning as desired and set aside.

Soup:

Whisk coconut milk until well blended and set aside. To a blender, add peas, edamame, onion cream, coconut milk, water, sea salt and broth. Process until well blended, about 60 seconds.

Strain soup through a mesh sieve into a bowl, pressing down on mixture to release all of the liquid. Discard the solids. Stir olive oil into the soup.

Refrigerate soup for at least one hour prior to serving.

Garnish with a drizzle of coconut milk and olive oil. Top with microgreens. Serve immediately and enjoy!