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.
2tablespoonscoconut oil or avocado oil
1yellow onion, diced
1small carrot, diced
2ribs celery, diced
1red bell pepper, diced
1tablespoonfresh thyme leaves
4cloves garlic, minced
1tablespoonThai red curry paste
1 (14.5-ounce)candiced tomatoes, drained
⅓cupdry brown rice, rinsed
2cupsshelled edamame, cooked
Juice of 1 lemon
Dallopof Greek yogurt, for garnish (optional)
½lemon, sliced, for garnish
Chopped fresh parsley, for garnish
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.
Stir in smoked paprika, thyme, garlic, salt and red curry paste, and continue to cook for 1–2 minutes until fragrant.
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.
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.
The rice may bloom and thicken the soup if stored overnight. For reheating, add more broth if a soupy texture is desired.