As the leaves change colors and the weather turns brisk, you may crave warming fare for lunch or dinner — and homemade soup is a great option. This comforting soup is packed with fiber-rich vegetables and offers a nice blend of sweet and sharp flavors that is sure to satisfy on a crisp fall day.
Autumn Veggie Soup (Phase 2)
Description
Sweet potatoes, spinach, and edamame (fresh soybeans) make a tasty combination in this soup.
Serves 4
Prep time:10 minutes
Cook time: 20 minutes
Ingredients
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
Instructions
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.
Nutritional information
Per 1 ½ cup serving:
150 calories
7 g fat (1 g sat)
6 g protein
17 g carbohydrate
3 g dietary fiber
560 mg sodium