Go Back
–+ servings
Edamame and Carrot Soup with Crispy Feta Croutons – vegetarian recipe
Stav Kogan

Edamame and Carrot Soup with Crispy Feta Croutons

A vibrant, 30-minute Edamame and Carrot Soup topped with crispy, golden, panko-crusted feta croutons for a salty, savory crunch that transforms this simple soup into something truly special.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 193 serving
Calories: 193
Ingredients Method Nutrition

Ingredients
  

For the Soup
  • 3/4 cup or 115 g (4.1 oz) chopped sweet onion, such as Vidalia or Walla Walla
  • 1 cup or 128 g (4.5 oz) thinly sliced carrots, about 2 medium
  • 2 cloves garlic, minced
  • 2 14-ounce cans or 800 ml (27.1 fl oz) reduced-sodium vegetable broth
  • 1 12-ounce package or 340 g (12 oz) frozen shelled edamame
  • 1 1/2 teaspoons or 2 g (0.07 oz) snipped fresh thyme
  • For the Crispy Feta Croutons
  • 4 ounces or 113 g (4 oz) reduced-fat feta cheese, cut into 3/4-inch cubes
  • 1 large egg white
  • 1 tablespoon or 15 ml (0.5 fl oz) water
  • 1/2 cup or 25 g (0.88 oz) panko bread crumbs
  • 4 teaspoons or 20 ml (0.7 fl oz) canola oil, divided
  • Fresh thyme leaves, for garnish, optional
  • For a creamier texture, use an immersion blender to partially blend the soup before stirring in the fresh thyme.
  • The feta croutons are fantastic in an air fryer! Cook at 400°F or 200°C (400°F) for 4-6 minutes, or until golden and crisp.
  • Make the soup base ahead of time and refrigerate for up to 3 days. Prepare and cook the feta croutons just before serving to ensure they are warm and crispy.

Method
 

  1. Sauté the aromatics: In a large saucepan, heat 2 teaspoons (10 ml / 0.3 fl oz) of canola oil over medium heat.
  2. Add the chopped onion and cook for 5 minutes until tender.
  3. Stir in the carrots and garlic and cook for 1 more minute until fragrant.
  4. Simmer the soup: Pour in the vegetable broth and edamame.
  5. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for about 5 minutes until the vegetables are tender.
  6. Stir in the snipped fresh thyme.
  7. Prepare the crouton station: While the soup simmers, set up your breading station.
  8. In a small bowl, whisk the egg white and water until frothy.
  9. In a second small bowl, add the panko bread crumbs.
  10. Coat the feta: Dip each feta cube into the egg white mixture, allowing the excess to drip off. Immediately roll the cube in the panko crumbs, pressing gently to ensure all sides are coated.
  11. Pan-fry the feta croutons: Heat the remaining 2 teaspoons (10 ml / 0.3 fl oz) of oil in a large skillet over medium-high heat. Carefully add the coated feta cubes and cook for 2-3 minutes, turning gently, until all sides are golden brown and crisp.
  12. Transfer to a paper towel-lined plate to drain.
  13. Serve: Ladle the soup into bowls and top with the warm feta croutons.
  14. Garnish with extra thyme leaves if you like.

Nutrition

Calories: 193kcalCarbohydrates: 15gProtein: 14gFat: 9g

Tried this recipe?

Let us know how it was!