Edamame soup with white miso

This is a quick high protein soup that can be eaten either hot or cold. If you have never tried a cold soup you really should. They are so refreshing on a hot day!

1 pack frozen edamame (500g)

1 garlic clove

1t salt (sea salt or Himalayan)

1T white miso

Water

1T stock powder (I use marigold)

A handful of coriander leaf

1 sheet of nori (sushi seaweed paper) optional

If you are using the nori toast it in a dry pan on a high heat. It will crinkle and toast quite quickly so be ready to turn it over quickly. When it has cooled down crush it in your hands just so that it has broken down a bit. 

Blend all of the ingredients, including the nori, until smooth. You should add as much water as you like, anywhere from 500ml. If you like it thinner add more. 

The trick with this soup and any pea or squash/sweet potato soup is the blending. Blend and blend and blend until it is very smooth. This smoothness takes the soup to the next level. 

If you are going to heat it do so gently, not allowing it to bubble. Any high heat will destroy the nutrition in the miso.