Minted Soybean Soup

Instructions

1. Prepare Oven and Trays

   2 min hands-on

   • Preheat the oven to 150°C (300°F).
   • Line two baking trays with parchment paper or silicone baking mats.

2. Mix Seeds

   2 min hands-on

   • Combine flaxseeds, pumpkin seeds, sunflower seeds, chia seeds, and additional flaxseeds in a large bowl.
   • Stir in salt to season the mixture.

3. Hydrate Seeds

   1 min hands-on20 min waiting

   • Gradually add warm water, stirring continuously until seeds are moistened.
   • Let sit for 20 minutes until thickened and gelatinous.

4. Add Olive Oil

   • Stir olive oil into the mixture to prevent sticking during baking.

5. Spread Mixture

   3 min hands-on

   • Divide mixture between trays.
   • Spread into a thin, even layer about 3mm thick.

6. Initial Baking

   15 min waiting

   • Bake in the oven for 15 minutes.

7. Score Crackers

   2 min hands-on

   • Remove trays and score mixture into squares or triangles.

8. Final Baking

   60 min waiting

   • Return to oven and bake for 60 minutes until crispy and golden brown.

9. Cool and Store Crackers

   3 min hands-on30 min waiting

   • Cool completely on trays.
   • Lift off parchment paper and store in an airtight container.

10. Prepare Soup Ingredients

    5 min hands-on

    • Finely chop onions.
    • Mince garlic.
    • Pick mint leaves and set aside.

11. Sauté Aromatics

    6 min hands-on

    • Heat butter and olive oil in a pot over medium heat.
    • Cook onions for 5 minutes until translucent.
    • Add garlic and cook for 1 minute until fragrant.

12. Cook Soybeans

    2 min hands-on10 min waiting

    • Add soybeans and mint leaves to the pot.
    • Pour in two-thirds of the vegetable broth.
    • Cover and simmer for 10 minutes until soybeans are tender.

13. Blend Soup

    3 min hands-on

    • Puree the mixture until smooth using a blender.
    • Add remaining broth to achieve desired thickness.

14. Season and Finish

    1 min hands-on

    • Taste and adjust seasoning with salt.
    • Reheat gently if necessary.

15. Serve Soup

    2 min hands-on

    • Divide soup into bowls.
    • Drizzle with olive oil and garnish with seed crackers.
    • Cooking tips:
    • Achieve the perfect cracker texture by ensuring the seed mixture is evenly spread and scored before the final bake.
    • For a more intense flavor, lightly toast the pumpkin seeds before mixing them with the other seeds.
    • If using frozen soybeans instead of fresh, thaw them completely and drain any excess water before cooking.
    • To maintain the vibrant green color of the soup, avoid overcooking the soybeans or mint.