Pea, Edamame and Mint Soup with Feta

This quick, easy colorful soup from Sylvie at Gourmand in the Kitchen can be prepared in advance and served hot or cold.  Freeze it for use when you want a fresh taste and add the feta when you serve.

Sylvie's recipe calls for frozen peas and edamame because there is no loss of flavor and considerable gain in preparation time.  She uses brown rice to give the soup body.  Since I am a quinoa fan, I know it will make a great substitute and add texture.

More eye-catching pictures of this dish and the ingredients are found on Sylvie's site.