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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A hearty combination of six vegetables gives layers of flavor to this soup. A squeeze of fresh lemon and a little cracked black pepper at the table brighten each bowl. Ingredients:
1 teaspoon olive oil |
1 teaspoon butter |
1 cup thinly sliced leek (about 1 large) |
1/2 cup sliced celery |
2 garlic cloves, minced |
2 cups chopped broccoli florets |
2 cups baby spinach leaves |
1 cup frozen shelled edamame |
1 cup frozen petite green peas |
1 tablespoon rice |
1/8 teaspoon ground red pepper |
3 cups fat-free, less-sodium chicken broth |
1 1/2 cups water |
1 1/2 teaspoons fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
lemon wedges (optional) |
cracked black pepper (optional) |
Directions:
1. Heat oil and butter in a Dutch oven over medium-high heat. Add leek and celery; sauté 4 minutes or until tender. Stir in garlic; cook 1 minute. Add broccoli, spinach, edamame, peas, rice, and red pepper. Stir in broth and water; bring to a boil. Reduce heat, cover, and simmer 20 minutes or until vegetables are soft.
2. Place one-third of vegetable mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Stir in juice, salt, and black pepper. Garnish with lemon wedges and cracked black pepper, if desired.
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