Edamame and Spinach Soup

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Makes: 8 cups
  • Start to Finish: 30 mins

Edamame and Spinach Soup

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Directions

  1. In a 4-quart Dutch oven heat oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add garlic and ginger; cook and stir for 30 seconds. Add the water, broth, soybeans, peas, soy sauce, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
  2. Gradually stir spinach into broth mixture. Remove from heat. Using an immersion blender, blend mixture until it reaches a slightly chunky pureed consistency.
  3. To serve, ladle soup into shallow bowls. If desired, sprinkle with black pepper and top with croutons.
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Nutrition Facts (Edamame and Spinach Soup)

  • Per serving:
  • 118 kcal ,
  • 4 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 290 mg sodium ,
  • 13 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 8 g pro.
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