I make a big pot of soup every Sunday and freeze it to enjoy in the mornings during the week. We can’t function well if we skip a good breakfast! You can serve this either hot or cold dependent on your mood.

Serves: 2

Preparation time: 5 minutes

Cooking time: 15 minutes


1 Tbsp butter

1 Tbsp oil

1 brown onion, finely chopped

3 cloves garlic, finely chopped

300g frozen edamame beans, shelled

1/4 (250g) cauliflower, florets, roughly chopped

600ml home-made chicken stock, salt reduced chicken stock or vegetable stock

2 handfuls (10g) of mint leaves

1 1/2 tsp salt

Freshly ground black pepper


Olive oil

Cream / yoghurt (optional)

Dukkah (optional)

Sourdough bread


  1. In a medium size pot, heat the butter and oil over a medium high heat, add onion and cook until soft and translucent (3-5 minutes). Add garlic and give it a quick stir until fragrant. Pour in the chicken/vegetable stock and add edamame beans and cauliflower. 
  2. Bring to boil then reduce heat to medium and simmer for 5-8 minutes until the cauliflower becomes nice and tender. 
  3. Remove from heat and add mint leaves. Puree the soup until it turns into a nice, smooth consistency and season to taste with salt and freshly ground black pepper. 
  4. Serve in a bowl and drizzle olive oil, cream or yoghurt and sprinkle dukkah. Enjoy with sourdough bread.