Apr 8, 2016Apr 6, 2016, Food, Recipes, 0 Roasted Broccoli & Edamame Soup Apr 8, 2016 Add to Shopping List This recipe is in your Shopping List Print Recipe Servings Calories Per Serving Effort 4 241kcal Medium Ingredients 6 cups broccoli florets1 tbsp olive oil cold-pressed3/4 tsp salt coarse1 onion chopped3 cloves garlic2 cups edamame (soybeans) frozen, shelled2 cups vegetable stock1 cup water1 cup almond milk or half and half4 tbsp goats cheese Preferences No. of Servings: servings Units: MetricUS / Imperial 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.