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Silky Edamame Broccoli Soup
Serves 4
This fresh-tasting, creamy soup once again proves green is the colour of health. And it’s a plant-based soup that brings the protein. Serve it as a starter for a meal or as a light meal itself along with some toasted crusty bread.
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Ingredients
- 2 tsp (10 mL) grapeseed oil or avocado oil
- 1 large leek, white and light green parts, chopped
- 2 garlic cloves, peeled and chopped
- 4 cups (1 L) broccoli florets
- 2 cups (500 mL) peeled and cubed yellow-fleshed potato
- 1 jalapeno pepper, chopped
- 2 Tbsp (30 mL) white or yellow miso
- 1 tsp (5 mL) ground coriander
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 2 cups (500 mL) shelled frozen edamame
- Juice of 1/2 lemon
- 1/4 cup (60 mL) pumpkin seeds
- 1 cup (250 mL) microgreens (optional)
Nutrition
Per serving:
- calories 370
- protein 19 g
-
total fat
22 g
- sat. fat 3 g
-
total carbohydrates
29 g
- sugars 4 g
- fibre 9 g
- sodium 513 mg
Directions
01
In large saucepan, heat oil over medium. Add leek and garlic, and heat until leek has softened, about 3 minutes, stirring a couple of times. Add broccoli, potato, and jalapeno; heat for 2 minutes. Stir in miso, coriander, salt, and black pepper; heat for 30 seconds.
02
In saucepan, place edamame and 5 cups (1.25 L) water; bring to a boil, reduce heat to medium-low, and simmer, covered, for 20 minutes. Add lemon juice.
03
Using immersion blender or regular blender, purée soup until smooth. Ladle into bowls and garnish with pumpkin seeds and microgreens, if using.
