Edamame Vegetable Soup
This recipe makes 4 servings
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 mg |
| % RDI: | - |
| calcium | 22 |
| iron | 29 |
| vit A | 145 |
| vit C | 47 |
| folate | 71 |
Ingredients
- 1 tbsp vegetable oil
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/2 tsp dried thyme
- 1/4 tsp pepper
- 4 cups vegetable stock
- 1 red-skinned potatoes, (unpeeled), cubed
- 1/2 pkg (454 g pkg) medium-firm tofu
- 1-1/2 cups frozen shelled edamame, (soybeans)
- 1 dash hot pepper sauce
- 1 tbsp minced 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
- Keywords : Vegetarian; Soup; Tofu; Carrots; Celery; Boil/Simmer; Potatoes; Edamame;
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