Edamame & Rice Tomato Soup
Edamame punches up the protein content in this delish tomato and rice soup, perfect for spooning up or mopping up with crusty bread or grilled cheeses.
  • 2tablespoons coconut oil or avocado oil
  • 1 yellow onion, diced
  • 1 small carrot, diced
  • 2 ribs celery, diced
  • 1 red bell pepper, diced
  • 2teaspoons smoked paprika
  • 1tablespoon fresh thyme leaves
  • 4 cloves garlic, minced
  • ½teaspoon salt
  • 1tablespoon Thai red curry paste
  • 1 (14.5-ounce)can diced tomatoes, drained
  • 6cups vegetable broth
  • cup dry brown rice, rinsed
  • 2cups shelled edamame, cooked
  • 1tablespoon maple syrup
  • Juice of 1 lemon
  • Dallop of Greek yogurt, for garnish (optional)
  • ½ lemon, sliced, for garnish
  • Chopped fresh parsley, for garnish
  1. Heat a large Dutch oven or soup pot over medium-low heat. Add oil. When oil is melted, add yellow onion, carrot, celery and bell pepper; cook until softened, 7–10 minutes.
  2. Stir in smoked paprika, thyme, garlic, salt and red curry paste, and continue to cook for 1–2 minutes until fragrant.
  3. Stir in diced tomatoes, and cook for a few minutes over medium heat. Stir in broth, and increase heat until soup comes to a gentle boil. Once boiling, reduce to a simmer and add brown rice. Cook, covered, for 40–45 minutes or until rice is soft.
  4. When rice is cooked, stir in cooked edamame, maple syrup and lemon juice. Heat until edamame is warmed. To serve, ladle soup into bowls and, if desired, garnish with a dollop of Greek yogurt, lemon slice and fresh parsley.
Recipe Notes

The rice may bloom and thicken the soup if stored overnight. For reheating, add more broth if a soupy texture is desired.