Autumn Veggie Soup
Sweet potatoes, spinach, and edamame (fresh soybeans) make a tasty combination in this soup.
PREP TIME: 10 minutes
COOK TIME: 20 minutes 1 tablespoon extra-virgin olive oil 1 small onion, chopped 1 garlic clove, minced 4 cups vegetable broth 1 small sweet potato, peeled and cut into 1/2-inch cubes 1 cup frozen shelled edamame beans 2 ounces baby spinach (2 cups) Salt and freshly ground black pepper
Heat oil in a medium saucepan over medium heat. Add onion and garlic, reduce heat to medium-low, and cook, stirring frequently, until softened, about 5 minutes. Do not brown.
Add broth, increase heat to high, and bring to boil. Add sweet potato and edamame, reduce to a simmer, and cook until vegetables are tender, about 5 minutes. Stir in spinach and heat until wilted.
Season with salt and pepper to taste and serve.
Makes 4 (1 1/2-cup) servings
Per serving: 150 calories, 7 g fat, 1 g saturated fat, 6 g protein, 17 g carbohydrate. 3 g dietary fiber, 560 mg sodium