Trying to incorporate more vegetables and good things into my life now, I made this Broccoli-Edamame Soup with Goat Cheese Croutons. It wasn't to bad either. It kind of had the consistency of a split pea soup but with the taste of a cream of broccoli soup (sans cream).
I got the recipe from Vegetarian Times magazine, March issue. On the cover it says: Eat Green--Live Well. I certainly hope so!
2 tsp. olive oil
1 large onion, chopped (2 cups)
1/4 tsp. ground nutmeg
6 cups low-sodium vegetable broth
3 cups frozen shelled edamame
1 lb. broccoli, trimmed, stems and florets chopped
2 cloves garlic, minced (2 tsp)
8-- 1/2-inch-thick slices from skinny whole-grain baguette
4 oz. aged goat cheese, shaved
Heat oil in large pot over medium heat. Add onions and nutmeg, and season with salt and pepper. Saute' 10 minutes. Stir in 1/2 cup broth, scraping bottom of pot to lift off any brown bits. Add remaining 5 1/2 cups broth, edamame, broccoli, and garlic. Bring mixture to a boil, reduce heat to medium-low, and simmer, partially covered, 20 minutes.
Meanwhile, preheat oven to 350 degrees F. Arrange baguette slices on baking sheet, and bake 6 minutes, or until crunchy on both sides. Remove from oven, and arrange cheese over toasts. Return to oven and bake 6 minutes more, or until cheese has softened.
Working in batches, transfer soup to blender, and blend until creamy and smooth. return soup to pot, and warm over low heat. Ladle soup into 8 shallow bowls; float 1 cheese crouton in center of bowl.
Per serving: 195 calories, 12 G protein, 9 G total fat (4 G sat fat) 19 G carbs, 15 MG chol. 174 MG sodium, 5 G fiber, 5 G sugars.