Super Green Winter Soup

If you’re anything like us, this is the time of year when cravings for all the fresh food of Spring and Summer start to hit. And while it’s true that in most parts of the world, there isn’t a whole lot of fresh produce being harvested at this time of year, there are still some amazingly nutritious winter vegetables that will keep us going until the spring.

Recipe

Ingredients

• 2 Tablespoons olive oil
• 1 medium yellow onion diced
• 1 medium sweet potato peeled and diced
• 3 cloves garlic minced
• 1 bunch broccoli about 2 cups chopped
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 7 ounce package baby spinach leaves
• 1 cup frozen shelled edamame
• 4-6 cups vegetable broth
• juice of 1 lemon

Instructions

• Heat the oil in a large heavy-bottomed pot over medium-high heat.
• Add the onion, and sauté for 3-5 minutes, until it has softened.
• Add the garlic, sweet potato, and broccoli and sauté for another 5 minutes, stirring frequently.
• Add the ground cumin and smoked paprika, and stir to combine well.
• Add the baby spinach leaves, and stir until they have wilted down.
• Add 4 cups of vegetable broth and the edamame, and bring the soup to the boil.
• Reduce heat to medium-low, and simmer until the vegetables are tender.
• Remove the soup from the heat, and using an immersion blender purée the soup until smooth.
• Return to the heat, and add the lemon juice a bit at a time, tasting as you go.
• Add the remaining broth if you prefer a thinner soup.
• Serve hot, with edamame beans as garnish.

Nutrition