Edamame Avocado Soup

This gentle soup made an amazing weekday lunch for the two of us. Somehow it managed to be light and filling at the same time, and the subtle flavors of edamame and avocado enhanced each other beautifully.


Edamame means fresh young soy beans in Japanese, and they’re usually cooked and served in their pods. Fresh soy beans are not available in Helsinki, but some Asian markets stock frozen edamame without pods, and that’s what we used in this soup.

The soup only took 15 minutes to prepare from start to finish.

Edamame Avocado Soup (serves 2):

  • 5 dl frozen edamame
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 small avocado (Hass variety is what we had)
  • 5 dl vegetable stock (we had boiling water mixed with 2 teaspoons vegetable broth powder)
  • 2 tablespoons dry sherry wine

We first fried the onion in the olive oil until translucent, for about 6 minutes, and then added the rest of the ingredients except for avocado. We brought the soup to a brisk boil, and let it bubble up for five minutes. Now, I removed the pan from heat, let the soup cool down for a few moments, then added the avocado, and puréed the whole thing with our immersion blender until it was very smooth, almost fluffy.


Frozen edamame beans are very pretty.


  1. Posted February 26, 2008 at 11:29 | Permalink

    Hei aivan loistohomma! Ostin juuri viime viikolla ekaa kertaa edamamea (samaisia valmiiksi kuorittuja ja pakastettuja), ja pähkäilin Lettupannussa niiden käyttötapoja. Tää resepti vaikuttaa tosi hyvältä, menee varmasti kokeiluun!

  2. Posted March 4, 2008 at 16:41 | Permalink

    This looks so pretty!
    Do you serve it warm, or cool?

  3. Anni
    Posted March 4, 2008 at 19:48 | Permalink

    Kamini – we served this soup warm. Once we’d made it, it was so delicious that I started looking for similar recipes, and found out that they are usually served cold. I’m pretty sure it’s delicious either way – warm in the wintertime and cold in the summer!

  4. Kokonuts
    Posted February 9, 2012 at 05:13 | Permalink

    Wow, great soup! I topped it off with a soy milk/oat milk/coconut milk mix cream stuff.

  5. Posted March 6, 2012 at 17:24 | Permalink

    I tried it today, but I didn’t have sherry so I used half mirin, half cooking madeira. Perhaps because of this the result was a bit too bland, it tasted like it could really use something sharp or tart. So I squeezed in some fresh lime juice, that seems to have done the trick. :->

  6. Kuo-Liang Chang
    Posted October 18, 2012 at 01:14 | Permalink

    Dear Anni and Heikki:
    My name is Kuo-Liang Chang. I am an assistant professot at South Dakota State Univeristy, SD, USA. I am currently working on a book chapter of specialty soybean for the university. I would like to ask your kindness to allow me to use your the edamame picture you posted on this website in this book chapter. I will make sure the name and the link of this website both also be included.
    Thank you very much, I really hope you will agree me to do so.

    Kuo-Liang Chang

  7. Posted October 18, 2013 at 08:59 | Permalink

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    […] Tofu for Two » Edamame Avocado Soup 1 small avocado (Hass variety is what we had) 5 dl vegetable stock (we had boiling water mixed with 2 teaspoons vegetable broth powder) 1 medium onion, chopped 2 tablespoons dry sherry wine […]

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