Edamame Vegetable Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Edamame Vegetable Soup

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 291
pro 18 g
total fat 12 g
sat. fat 1 g
carb 32 g
fibre 8 g
chol 0 mg
sodium 1,053 mg
% RDI: -
calcium 22
iron 29
vit A 145
vit C 47
folate 71
  • Portion size: 4
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1 tbsp 1tbspvegetable oil
  • 3 3carrotcarrots, sliced
  • 2 2celery stalkcelery stalks, sliced
  • 1 1oniononions, chopped
  • 2 2clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tsppepper
  • 4 cups 4cupsvegetable stock
  • 1 1red-skinned potatoes, (unpeeled), cubed
  • 1/2 pkg 1/2pkg(454 g pkg) medium-firm tofu
  • 1-1/2 cups 1-1/2cupsfrozen shelled edamame, (soybeans)
  • 1 dash 1dashhot pepper sauce
  • 1 tbsp 1tbspminced fresh chives or green onions

Preparation

In large saucepan, heat vegetable oil over medium heat; fry sliced carrots and celery, onion, garlic, thyme and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add vegetable stock and potato; bring to boil. Reduce heat, cover and simmer until carrots and potato are tender, about 15 minutes.

Cut tofu into 1/2-inch (1 cm) cubes. Add to soup along with soybeans and hot pepper sauce; heat through.

Serve sprinkled with chives.

Additional information :

Tips: Edamame is the Japanese name for green soybeans, also known as sweet beans, vegetable soybeans and beer beans.

They are sold frozen both in the pod or shelled, but the shelled version is the most convenient.

Source : Canadian Living Magazine: April 2006

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