1. In large saucepan, heat oil over medium. Add leek and garlic and heat until leek has softened, about 3 minutes, stirring a couple of times. Add broccoli, potato, and jalapeño; heat 2 minutes. Stir in miso, coriander powder, salt, and black pepper; heat 30 seconds.
2. In saucepan, place edamame and 5 cups water; bring to a boil, reduce heat to medium-low, and simmer, covered, for 20 minutes. Add lemon juice.
3. Using immersion or regular blender, purée soup until smooth. Ladle into bowls and garnish with pumpkin seeds and microgreens, if using.
Recipe Notes
Per serving: 370 calories; 19 g protein; 22 g total fat (3 g sat. fat); 29 g total carbohydrates (4 g sugars, 9 g fiber); 513 mg sodium