Edamame Vegetable Soup



  • 1 tbsp. (15 mL) vegetable oil
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1/2 tsp (2 mL) dried thyme
  • 1/4 tsp (1 mL) pepper
  • 4 cups  (1 L) vegetable stock
  • 1 red-skinned potatoes, (unpeeled), cubed
  • 1/2 pkg (454 g pkg) medium-firm tofu
  • 1-1/2 cups (375 mL) frozen shelled edamame, (soybeans)
  • 1 dash hot pepper sauce
  • 1 tbsp.  (15 mL) minced fresh chives or green onions


In Dutch oven or large saucepan, heat olive oil over medium heat; cook carrots, celery, onion, garlic and pepper, stirring occasionally, until softened, about 8 minutes.

Add broth, 3 cups water, zucchini, red pepper, soy sauce, ginger and sesame oil; bring to boil. Reduce heat and simmer until carrots are tender, about 8 minutes.

Cut tofu into 1/2-inch (1 cm) cubes. Add to soup along with edamame; simmer for 3 minutes.


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