Cream of Roasted Broccoli & Edamame SoupLaura R. Walsh | Delicious Living
- Serves: 4 people
- Calories per serving: 218
A recent statement form the American Heart Association explains that there is increasing evidence that the consumption of soy protein in place of anima protein lowers blood cholesterol levels and may provide other cardiovascular benefits. Find comfort in this blended veggie soup (that features both soybeans and soy milk) to show both your heart and your taste buds some love.
- Preheat oven to 425°. On a large baking sheet, toss broccoli florets with 2 teaspoons olive oil and ¼ teaspoon salt. Spread broccoli evenly on the sheet and roast for 18–20 minutes, stirring halfway through. Set aside.
- Meanwhile, in a large saucepan over medium heat, sauté onion and garlic in remaining 1 tablespoon olive oil until tender, about 5–7 minutes. Add edamame, vegetable stock and 1 cup water. Bring to a boil, cover and reduce heat to low. Simmer over low heat until edamame is very tender, about 20 minutes.
- Reserve a few roasted broccoli florets and set aside for garnish. Carefully transfer the remaining broccoli and the edamame mixture (with liquid) to a large food processor or blender, working in batches, if necessary. Process the mixture until puréed. Add soy milk, goat cheese, remaining ½ teaspoon salt and the pepper. Process until very smooth.
- Serve soup immediately or reheat in saucepan over low heat until desired temperature is reached. Garnish each serving with a few roasted broccoli florets on top.
PER SERVING (1½ cups): 218 cal, 6g fat (3g mono, 0g poly, 3g sat), 6mg chol, 624mg sodium, 19g carb (7g fiber, 6g sugars), 15g protein