Edamame Vegetable Soup

Author: Canadian Living

  • Portion size 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 3 carrots sliced
  • 2 celery stalks sliced
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 cups vegetable stock
  • 1 red-skinned potatoes (unpeeled), cubed
  • 1/2 pkg medium-firm tofu
  • 1 1/2 cup frozen shelled edamame (soybeans)
  • 1 dash hot pepper sauce
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced green onion

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1053 mg
  • Protein 18 g
  • Calories 291.0
  • Total fat 12 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 32 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 71.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 22.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 145.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Edamame Vegetable Soup