Edamame Vegetable Soup

I'm not a humongous tofu fan. However, it's the first ingredient I devour in this soup. I -love- it. This soup is super protein packed (18g per serving) and very soy-rich since edamame are (essentially) soybeans.



Edamame Vegetable Soup

By The Canadian Living Test Kitchen
Servings: 4

Ingredients:
1 tbsp (15 mL) vegetable oil
3 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) pepper
4 cups (1 L) vegetable stock
1 red-skinned potato (unpeeled), cubed
Half pkg (454 g pkg) medium-firm tofu
1-1/2 cups (375 mL) frozen shelled soybeans (edamame)
Dash hot pepper sauce
1 tbsp (15 mL) minced fresh chives or green onion


Preparation:
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.