Edamame Vegetable Soup
Servings: 4
Ingredients:
| 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% |
-
1 tbsp (15 mL) vegetable oil
3 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) pepper
4 cups (1 L) vegetable stock
1 red-skinned potato (unpeeled), cubed
Half pkg (454 g pkg) medium-firm tofu
1-1/2 cups (375 mL) frozen shelled soybeans (edamame)
Dash hot pepper sauce
1 tbsp (15 mL) minced fresh chives or green onion
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »