Tested till perfect Edamame Vegetable Soup

Edamame Vegetable Soup

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2006

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

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
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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.

Nutritional Information Per serving: about

cal 291 pro 18g total fat 12g sat. fat 1g
carb 32g fibre 8g chol 0mg sodium 1,053mg

% RDI:

calcium 22 iron 29 vit A 145 vit C 47
folate 71
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