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Pea, Edamame and Mint Soup
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40 minutes
8 servings
Adjust servings
dairy-free
(?)
Has dairy from:
feta cheese
gluten-free
(?)
Has gluten from:
chicken broth
kid friendly
has meat
(?)
Has meat from:
chicken broth
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken broth
feta cheese
vegetarian
(?)
Not vegetarian due to:
chicken broth
pescatarian
(?)
Not pescatarian due to:
chicken broth
paleo
(?)
Not paleo due to:
edamame
brown rice
feta cheese
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 56.3% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.5% of RDA
• Calories: 9.9% of RDA
• Carbs: 8.3% of RDA
• Fat (total lipid): 13.4% of RDA
• Fiber: 19.6% of RDA
• Fructose: 0.7% of RDA
• Protein: 8.7% of RDA
• Sodium: 56.3% of RDA
• Sugar: 11.8% of RDA
• Vitamin A (IU): 37.8% of RDA
• Vitamin B6: 10.5% of RDA
• Vitamin C: 12.6% of RDA
• Iron: 4.7% of RDA
• Magnesium: 16.9% of RDA
• Manganese: 20.3% of RDA
• Niacin: 11.7% of RDA
• Potassium: 7.9% of RDA
• Zinc: 10.1% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
22.7
g
Calories
198
 
Fiber
5.49
g
Iron
0.883
mg
Protein
9.80
g
Sodium
760
mg
Sugars
3.68
g
Fat (total lipid)
8.17
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
3
cups
+
-
 
2
cups
+
-
 
 
4
whole
+
-
 
coarsely chopped.
 
1
bag
+
-
 
 
1
bag
+
-
 
frozen, shelled.
 
2
tbsp
+
-
 
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
 
2
tbsp
+
-
 
freshly squeezed.
 
2
tbsp
+
-
 
coarsely chopped.
 
2
cups
+
-
 
can use wild rice.
 
1/2
cups
+
-
 
crumbled, for topping.
 
1/2
cups
+
-
 
tips only (optional).
 
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Recipe Short Name:
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PREPARATION
1.
Place the chicken broth, water, chopped spring onions, frozen peas, edamame, salt, pepper in a medium saucepan. Bring to a boil.
2.
Reduce heat, cover and simmer 15 to 20 minutes until peas and edamame are very tender, stirring occasionally.
3.
Remove from heat; let stand 5 minutes.
4.
If using asparagus tips for garnish, saute them in a bit of olive oil during the 5 minute resting period.
5.
Place half of the soup in blender. Add in lemon juice and mint leaves; process until very smooth.
6.
To serve, ladle the soup mixture into bowls, and top with crumbled feta.
7.
Garnish with additional mint, asparagus tips and cracked pepper, if desired.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a 42% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 198
Protein 9.80 g
Carbohydrates 22.7 g
Iron 0.88 mg
Fiber 5.49 g
Calcium 24.7 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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