#recipe: MINTY PEA SOUP WITH SPICED CRUNCHY EDAMAME BEANS

Hippie Lane Cookbook

OUR THIRD Taline Gabrielian RECIPE FROM HER NEW HIPPIE LANE COOKBOOK

Taline now has a cult following amongst the worldwide health community, with a reputation for creating recipes that are healthy, beautiful to the eye
and delicious to eat


taline-gabrielian

We’re loving this perfect pea soup, and it’s the perfect time to make for Autumn…

“Anything peas and I’m in. Of all the soups, this is probably my favourite, as it’s light, totally healthy and loved by all, and also very simple to prepare.

When I’m struggling to think what to make for dinner, I can always count on this one as I almost always have the ingredients on hand, and it’s made in no time.

Just how I like it.” – Taline

Hippie Lane Cookbook
minty pea soup with spiced crunchy edamame beans

serves 6
VGN DF GF RSF NF

what-you-need
2–3 tablespoons coconut oil
2 tablespoons finely chopped leek, white part only
1 onion, finely diced
2 garlic cloves, crushed
1 litre (35 fl oz/4 cups) vegetable stock
25–30 g (1 oz/½–¾ cup) chopped mint leaves
½–1 teaspoon Himalayan salt,
or to taste
⅛ teaspoon freshly ground black pepper
2 potatoes, peeled and chopped
800 g (1 lb 12 oz) fresh or frozen peas
2 tablespoons coconut cream (optional)
½ teaspoon chilli powder

spiced crunchy edamame
400 g (14 oz) frozen edamame (green soy beans)
1–2 teaspoons melted coconut oil
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon hot paprika
¼ teaspoon Himalayan salt
⅛ teaspoon freshly ground black pepper

what-you-do
* Melt the coconut oil in a large saucepan over medium heat. Add the leek and onion and sauté for 2–3 minutes, or until the onion is translucent and fragrant. Add the garlic and sauté for a further 1–2 minutes.

* Stir in the stock, mint, salt and pepper and bring to the boil. Add the potato and allow to boil for 5–6 minutes, or until the potato is just tender.

* Stir in the peas and bring to a light boil.

* Allow the soup to cool slightly, then transfer to a high-speed blender and process until smooth. Return to the saucepan and gently reheat before serving.

For the spiced crunchy edamame
* Preheat the oven to 180ºC (350ºF). Line a baking tray with baking paper.

* Bring a large saucepan of water to the boil. Add the edamame and allow to boil for just 1 minute, then drain.

*Remove the edamame beans from their shells and place in a bowl. Add the coconut oil and spices and gently toss to coat evenly.

* Transfer to the baking tray and bake for 12–15 minutes, or until the edamame are roasted and browned. Remove from the oven.

To serve: Ladle the warm soup into serving bowls and add a small dollop or swirl of coconut cream, if desired. Top with the edamame beans, sprinkle with the chilli powder and serve.


more details & how to connect
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Read more about Taline here + get her cookbook

Hippie Lane The Cookbook from all good book shops and online at hippielane.com.au/mobile/shop

+  to connect with Taline, visit hippielane.com.au

@instagram.com/talinegabriel/

+ click here to get the app

& stay tuned right her for more of her Hippie Lane recipes x x x


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