Broccoli-Edamame Soup

Recipe from Vegetarian Times
Husband-Tested in Alice’s Kitchen
Yield Eight 1 ¼ cup bowls


This soup was quick and easy to make. I loved it. My husband thought it seemed a bit bland fresh out of the pot, but after eating it the next day, he warmed up to it and ate the entire contents! He told me to be sure to mention that it tastes best the next day with homemade rolls slathered with butter and jam. Next time I make this, I may add more garlic, a potato and perhaps a turnip to make it even heartier. (No-Knead Whole Wheat Rolls are pictured here with the soup.) Serve this healthy, low-cal soup for your Meatless Monday lunch.

2 teaspoons olive oil
2 cups onions (about 1 large), sliced
¼ teaspoon nutmeg, freshly ground
48 oz. vegetable broth (low sodium)
3 cups frozen Edamame
12 oz. broccoli florets (about 2 small heads)
2 cloves garlic, chopped

1.) Heat oil in a large pot over medium heat. Add onion and nutmeg, and season with salt and pepper, if desired. Sauté for 10 minutes. Stir in ½ cup broth, scraping bottom of pot to lift off any brown bits. Add remaining 5 1/2 cups broth, Edamame, broccoli, and garlic. Bring mixture to a boil, reduce heat to medium-low, and simmer, partially covered, 20 minutes.
2.) Working in batches, transfer soup to blender, and blend until creamy and smooth. (I left some of the soup chunky because I like the texture.) Return soup to pot and warm over low heat.

Nutrition Information per Serving (Serving Size: 1 ¼ cups)
Calories 126
Calories from Fat 31.1
Total Fat 3.46g
0 g cholesterol
141.75 mg sodium
15.02 g carbohydrates
5.47 g fiber
4.96 g sugar
7.99 g protein