This recipe is liked by 2 person(s). |
Easy Edamame Vegetable Soup
Nb persons: 0
Yield:
Preparation time: 15 minutes
Total time: 35 minutes
Source: Canadian Living
1 tbsp | olive oil |
2 | carrots, thinly sliced |
2 ribs | celery, thinly sliced |
1 | onions, diced |
2 cloves | garlic, minced |
1/4 tsp | pepper |
3 cups | vegetable broth |
1 | zucchini, thinly sliced |
1/2 | sweet red pepper, diced |
2 tbsp | sodium-reduced soy sauce |
1-1/2 tsp | grated fresh ginger |
1/2 tsp | sesame oil |
1/2 pkg (450 g pkg) | mediumfirm tofu, drained |
1 cup | frozen shelled edamame, thawed |
Preparation:
In Dutch oven or large saucepan, heat olive oil over medium heat; cook carrots, celery, onion, garlic and pepper, stirring occasionally, until softened, about 8 minutes.
Add broth, 3 cups water, zucchini, red pepper, soy sauce, ginger and sesame oil; bring to boil. Reduce heat and simmer until carrots are tender, about 8 minutes.
Cut tofu into 1/2-inch (1 cm) cubes. Add to soup along with edamame; simmer for 3 minutes.
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