Edamame & Rice Tomato Soup
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Ingredients
- 2 tablespoons coconut oil or avocado oil
- 1 yellow onion, diced
- 1 small carrot, diced
- 2 ribs celery, diced
- 1 red bell pepper, diced
- 2 teaspoons smoked paprika
- 1 tablespoon fresh thyme leaves
- 4 cloves garlic, minced
- ½ teaspoon salt
- 1 tablespoon Thai red curry paste
- 1 (14.5-ounce) can diced tomatoes, drained
- 6 cups vegetable broth
- ⅓ cup dry brown rice, rinsed
- 2 cups shelled edamame, cooked
- 1 tablespoon maple syrup
- Juice of 1 lemon
- Dallop of Greek yogurt, for garnish (optional)
- ½ lemon, sliced, for garnish
- Chopped fresh parsley, for garnish
Instructions
- Heat a large Dutch oven or soup pot over medium-low heat. Add oil. When oil is melted, add yellow onion, carrot, celery and bell pepper; cook until softened, 7–10 minutes.
- Stir in smoked paprika, thyme, garlic, salt and red curry paste, and continue to cook for 1–2 minutes until fragrant.
- Stir in diced tomatoes, and cook for a few minutes over medium heat. Stir in broth, and increase heat until soup comes to a gentle boil. Once boiling, reduce to a simmer and add brown rice. Cook, covered, for 40–45 minutes or until rice is soft.
- When rice is cooked, stir in cooked edamame, maple syrup and lemon juice. Heat until edamame is warmed. To serve, ladle soup into bowls and, if desired, garnish with a dollop of Greek yogurt, lemon slice and fresh parsley.
Recipe Notes
The rice may bloom and thicken the soup if stored overnight. For reheating, add more broth if a soupy texture is desired.
