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 offer a savory blend
of flavors that are 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 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 1/2-cup) serving:
150
calories
7
g fat (1 g sat)
17
g carbohydrate
6
g protein
3
g dietary fiber
560
mg sodium