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″ cubes
1 cup frozen shelled edamame beans
2 ounces baby spinach (2 cups)
Salt and freshly ground black pepper
Heat oil in a medium-sized 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.
Per 1 ½ cup serving:
7 g fat (1 g sat)
6 g protein
17 g carbohydrate
3 g dietary fiber
560 mg sodium