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Silky Edamame Broccoli Soup

Servings 4 people

Ingredients

  • 2 tsp grapeseed or avocado oil
  • 1 large leek white and light green parts, chopped
  • 2 garlic cloves peeled and chopped
  • 4 cups broccoli florets
  • 2 cups cubed peeled yellow-fleshed potato, 500 mL
  • 1 jalapeño pepper chopped
  • 2 Tbsp white or yellow miso
  • 1 tsp coriander powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shelled frozen edamame
  • Juice of 1/2 lemon
  • 1/4 cup pumpkin seeds
  • 1 cup microgreens optional

Instructions

  • 1. 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 jalapeño; heat 2 minutes. Stir in miso, coriander powder, salt, and black pepper; heat 30 seconds.
  • 2. In saucepan, place edamame and 5 cups water; bring to a boil, reduce heat to medium-low, and simmer, covered, for 20 minutes. Add lemon juice.
  • 3. Using immersion or regular blender, purée soup until smooth. Ladle into bowls and garnish with pumpkin seeds and microgreens, if using.

Notes

Per serving: 370 calories; 19 g protein; 22 g total fat (3 g sat. fat); 29 g total carbohydrates (4 g sugars, 9 g fiber); 513 mg sodium