Edamame and Vegetable Soup

Edamame and Vegetable Soup Recipe: A Vegetarian Delight!

Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6 |

Vegetarian diet

Introduction

Edamame and Vegetable Soup is a hearty and nutritious dish that is perfect for a cozy night in. This soup is packed with fresh vegetables and protein-rich edamame, making it a satisfying and delicious meal.

History

Edamame and Vegetable Soup is a modern twist on traditional vegetable soup recipes. Edamame, which are young soybeans, add a unique texture and flavor to this soup. This recipe is a great way to incorporate more plant-based protein into your diet.

Ingredients

1 tbsp olive oil
3 large plum tomatoes, quartered
4 oz (113 g) cremini mushrooms, quartered
1 large onion, chopped
1 large red bell pepper, cut into thin strips
1 carrot, peeled and chopped
1 clove garlic, minced
6 cups (or more) low-sodium vegetable broth
3 large fresh flat-leaf parsley sprigs
0.75 tsp dried thyme
0.5 cup small elbow macaroni
2 cups shelled, cooked edamame
0.25 cup grated parmesan cheese

How to prepare

In a large pot, heat oil over medium-high heat.
Add tomatoes, mushrooms, onion, bell pepper, and carrot. Cook, stirring often, until vegetables are deep golden brown, about 15 minutes.
Transfer about 2 cups of cooked vegetables to a cutting board.
Chop the vegetables into small pieces and set aside.
Add 6 cups of broth, parsley, and thyme to the pot and bring to a boil.
Reduce the heat, cover, and simmer until the remaining vegetables are very tender, about 15 minutes.
Remove from heat and let it cool slightly.
Working in batches, puree the vegetables and broth in a blender.
Pour the mixture through a strainer set over a bowl, pressing on solids to extract as much liquid as possible.
Discard the solids.
Return the liquid and the reserved chopped vegetables to the soup pot.
Bring the soup to a boil, thinning with more vegetable broth if necessary.
Add pasta and reduce the heat to medium. Cook until the pasta is tender, about 10 minutes.
Add edamame and simmer until heated through, about 5 minutes.
Ladle the soup into bowls and top with cheese.

Variations

Add cooked chicken or tofu for extra protein.
Use different vegetables, such as zucchini or spinach, for variety.
Experiment with different herbs and spices, such as basil or cumin, to change the flavor profile.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are deep golden brown to enhance their flavor.

- Pureeing the vegetables and broth in a blender creates a smooth and creamy texture.

- Adding the edamame at the end of cooking ensures that they retain their vibrant color and firm texture.

Serving Suggestions

Serve this soup with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

Sautéing the vegetables before adding the broth enhances their flavor.

- Pureeing the soup creates a smooth and creamy texture.

- Simmering the soup allows the flavors to meld together.

Ingredient Substitutions

Use frozen edamame if fresh is not available.

- Substitute vegetable broth with chicken broth for a different flavor profile.

- Use any type of pasta or grain in place of elbow macaroni.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Presentation Ideas

Garnish the soup with fresh herbs, such as parsley or basil, for a pop of color. Serve in individual bowls with a sprinkle of parmesan cheese on top.

Pairing Recommendations

Pair this soup with a crisp white wine, such as Sauvignon Blanc, or a light beer, such as a pilsner. A side of garlic bread or a simple green salad complements the flavors of the soup.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

This recipe contains approximately 250 calories per serving.

Carbohydrates

This recipe contains approximately 25 grams of carbohydrates per serving.

Fats

This recipe contains approximately 6 grams of fat per serving.

Proteins

This recipe contains approximately 12 grams of protein per serving.

Vitamins and minerals

Edamame is a good source of vitamins and minerals, including vitamin K, folate, and manganese. The vegetables in this soup also provide a variety of vitamins and minerals, such as vitamin C and potassium.

Alergens

This recipe contains soy and dairy (parmesan cheese) allergens.

Summary

Edamame and Vegetable Soup is a nutritious and balanced meal that provides a good source of protein, carbohydrates, and essential vitamins and minerals.

Summary

Edamame and Vegetable Soup is a delicious and nutritious dish that is perfect for a comforting meal. Packed with fresh vegetables, protein-rich edamame, and flavorful broth, this soup is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a chilly autumn day, and I was flipping through an old cookbook that I had found at a garage sale. As soon as I laid eyes on the recipe for Edamame and Vegetable Soup, I knew I had to try it.

I had never cooked with edamame before, but I was always up for trying new ingredients. I loved the idea of incorporating these little green beans into a hearty and nutritious soup. The recipe called for a medley of vegetables - carrots, celery, onions, and bell peppers - all of which I had on hand in my kitchen.

I set to work, chopping and sautéing the vegetables in a large pot. The aroma of onions and garlic filled the air, making my mouth water in anticipation. I added the edamame, along with some vegetable broth and diced tomatoes, and let the soup simmer on the stove for about 30 minutes.

As I stirred the pot, I thought back to all the recipes I had learned over the years. My love for cooking had been passed down from my own grandmother, who taught me the importance of using fresh ingredients and cooking from the heart. I had collected recipes from friends, family, and even strangers I had met along the way. Each recipe held a special place in my heart, a memory of a moment shared over a meal.

When the soup was finally ready, I ladled it into bowls and sprinkled some fresh parsley on top. I took a hesitant sip, unsure of what to expect. But as soon as the warm broth hit my taste buds, I knew I had stumbled upon something special. The flavors of the vegetables melded together perfectly, with the edamame adding a delightful crunch to each bite.

I closed my eyes and savored each spoonful, feeling a sense of contentment wash over me. This soup was more than just a recipe - it was a reminder of the joy that cooking brought into my life. It was a way for me to express my creativity and share a piece of myself with those I loved.

From that day on, Edamame and Vegetable Soup became a staple in my kitchen. I made it for family gatherings, dinner parties, and even just for myself on a quiet evening at home. Each time I cooked it, I added my own twist, experimenting with different spices and herbs to make it truly my own.

Years passed, and the recipe for Edamame and Vegetable Soup became one of my most treasured possessions. It was a reminder of the journey I had taken in my culinary adventures, and the people who had inspired me along the way. I passed the recipe down to my own children and grandchildren, hoping that they too would find joy in cooking and creating meals to share with others.

As I sit here now, stirring a pot of Edamame and Vegetable Soup on the stove, I am filled with gratitude for all the recipes and memories that have shaped me into the cook I am today. Cooking is more than just a hobby - it is a way of connecting with others, of sharing stories and traditions through the simple act of preparing a meal.

And so, as I sit down to enjoy a bowl of soup with my loved ones, I raise my spoon in a silent toast to all the recipes that have brought me to this moment. Each one holds a story, a memory, a piece of my heart. And for that, I am forever grateful.