Broccoli-Edamame Soup

May 9, 2011

I found this amazing recipe in Vegetarian Times Magazine, thank you to my wonderful friend, Amber Shea.  The original recipe is made with jumbo goad cheese croutons, so my plan was to leave that out.  However…I just HAPPENED to have frozen my leftover Rosemary Olive Oil bread from the Farmer’s Market.  The bread helped make the meal.  :)  Great idea, on my part.

Ingredients:

2 tsp olive oil

1/2 medium onion, chopped

1/8 tsp ground nutmeg

3 cups low-sodium vegetable broth

1 1/2 cups frozen shelled edamame

1/2 lb broccoli, trimmed, stems and florets chopped

3 cloves garlic, minced

Bread of choice (not wheat)

Heat the oil in a large pot over medium heat and add the onion and nutmeg.  You can season it with salt and pepper, if you like.

The original recipe says to saute for 10 minutes, but since this is only half of the original recipe, saute until onions are soft.  Stir in 1/2 cup broth, scrapping the bottom of the pot to lift off any brown bits.

Add the remaining 2 1/2 cups of broth, edamame, broccoli, and garlic.

Bring mixture to a boil, reduce heat to medium-low, and simmer, partially covered, for 20 minutes.


Meanwhile, preheat the oven to 350 degrees and arrange bread of your choice on a baking sheet.  (I do not recommend wheat bread because it is too sweet for this meal.  A baguette, french bread, or a rosemary olive oil bread – which is really the best.)  Bake for 6 minutes, or until crunchy on both sides.  Remove from oven and set aside.

If you have a Cuisinart Smart Stick, that is really the way to blend this meal.  The original recipe suggests transferring batches of soup to a blender.  But I suggest you just buy a Cuisinart Smart Stick because you will find is SO handy.  This one in particular is actually my mother’s, so if she doesn’t end up giving it to me, I’m definitely going to have to purchase my own.  :)

Blend until creamy and smooth.  Return pot to stove and warm over low heat.

Soup is served!!  I really enjoyed using my bread to dip in the soup.  It was delicious.  I only made half of the original recipe for Tyler and I and we STILL had PLENTY of leftovers!  I knew I was going to be cooking other meals during the week, so I went ahead and froze what was left.

*Note:  I defrosted the soup this evening and ate it for dinner.  I can tell you it is JUST as good as when it was fresh!  But that was also how I found out that wheat bread does not mix well with the recipe.  ;)  I hope you get a chance to try this meal!  It’s delicious.

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One Response to “Broccoli-Edamame Soup”

  1. Amber Shea @Almost Vegan said

    Yummy! I love immersion blenders :)

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