Edamame-Avocado Soup

Edamame-Avocado Soup

Cooking Light JANUARY 2003

  • Yield: 9 servings (serving size: 1 cup)


  • 1 1/2 pounds frozen shelled edamame (green soybeans)
  • 2 cups fat-free, less-sodium chicken broth, divided
  • 1/4 cup chopped shallots
  • 2 peeled avocados, cut into quarters
  • 4 cups water
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • Chopped fresh parsley (optional)
  • Lemon wedges (optional)


Place edamame in a large saucepan. Cover with water to 2 inches above beans; bring to a boil and cook 10 minutes or until soft. Drain; set aside.

Place half of edamame, 1/2 cup broth, and shallots in a blender or food processor; process until smooth. Pour puréed shallot mixture into a large bowl. Combine the remaining edamame, 3/4 cup broth, and avocados in blender or food processor; process until smooth. Add puréed avocado mixture to puréed shallot mixture; stir to combine. Add 3/4 cup broth, water, juice, salt, and pepper to puréed mixture; stir well with a whisk. Cover and chill. Serve with parsley and lemon wedges, if desired.

Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 49%
  • Fat: 9.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 3.4g
  • Protein: 9.8g
  • Carbohydrate: 13.8g
  • Fiber: 6.3g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 396mg
  • Calcium: 58mg

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Edamame-Avocado Soup Recipe