Roasted Broccoli & Edamame Soup
April 8, 2016 |
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|
Servings | Calories Per Serving | Effort |
4 | 241kcal | Medium |
Ingredients
- 6 cups broccoli florets
- 1 tbsp olive oil cold-pressed
- 3/4 tsp salt coarse
- 1 onion chopped
- 3 cloves garlic
- 2 cups edamame (soybeans) frozen, shelled
- 2 cups vegetable stock
- 1 cup water
- 1 cup almond milk or half and half
- 4 tbsp goats cheese
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Instructions
- Preheat the oven to 200 C. On a large baking sheet, toss broccoli florets with 2 teaspoons olive oil and 1/4 teaspoon salt. Spread the broccoli evenly and roast for 20 minutes. Set aside.
- Saute the onion and garlic with the remaining olive oil about 5 minutes. Add the edamame, stock and water. Bring to a boil, cover and reduce heat to low. Simmer for about 20 minutes.
- Add teh roasted broccoli to the edamame mixture and blend in batches until pureed. Add almond milk, goats cheese, salt and pepper. Process until smooth.
- Serve soup immediately. Garnish with goats or feta cheese.
Nutrition Facts
Roasted Broccoli & Edamame Soup
Amount Per Serving
Calories 241
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 5mg
2%
Sodium 470mg
20%
Potassium 717mg
20%
Total Carbohydrates 24g
8%
Dietary Fiber 9g
36%
Sugars 8g
Protein 19g
38%
Vitamin A
5%
Vitamin C
83%
Calcium
22%
Iron
7%
* Percent Daily Values are based on a 2000 calorie diet.