Edamame Vegetable Soup

A few months ago I received a complimentary issue of Canadian Living. I couldn't remember the last time I enjoyed reading a magazine that much. Then I immediately wondered when I became someone who enjoyed reading about cooking, home decor, or health and wellness. Wasn't this a "Mom   Magazine?" Well if it be Mom, then Mom be I. The articles were thoughtful, useful, and relevant, and ever since the mailman shoved it into our box back in November, it has moved from bedside to counter to kitchen table. My  own mother recently asked if we should throw it in the recycling and I nearly body-checked her to the ground. I'm considering blogging my way through a few of the recipes in the magazine, so let's see how this goes. 

Moving along, I love soup. I don't know anyone who doesn't love soup. We have it when we aren't feeling well, it comforts us, and we associate it with love. Also, it's winter - the perfect soup weather. For the last 2 months, I've been drooling over a recipe for Edamame Vegetable Soup that I read in Canadian Living. I finally gave it a try and am happy to report that it is scrumptious! I had the trifecta - the listed ingredients, the time, and a kitchen all to myself - so I set about making my soup. Here's the recipe, and I hope you love it too!

Edamame Vegetable Soup - as printed in Canadian Living November 2012 (serves 8)

• 1 tbsp olive oil
• 2 carrots thinly sliced
• 2 ribs of celery thinly sliced
• 1 onion diced
• 2 cloves of garlic minced (I grated mine for a finer texture)
• 1/4 tsp pepper (I assumed ground black pepper, but I think white would work just as well.)
• 3 cups vegetable broth
• 1 zucchini thinly sliced
• half sweet red pepper diced
• 2 tbsp sodium-reduced soy sauce
• 1.5 tsp grated fresh ginger
• 1/2 tsp sesame oil
• 450 g medium firm tofu
• 1 cup frozen shelled edamame, thawed
• I also added 1 tsp of red chili oil (because I couldn't resist.)

The instructions given were fairly simple; I'll paraphrase: 

In a large pot, heat the olive oil on medium heat and cook the carrots, celery, onion, garlic and pepper for 8 minutes while stirring occasionally. At this point the recipe says: "Add broth, 3 cups water, zucchini, red pepper, soy sauce, ginger and sesame oil." Since 3 cups of water were not originally listed in the ingredients I was a little unsure about what exactly this meant, but I think it's safe to say that in order to make a recipe for 8 people, you would in fact need 3 cups of water AS WELL AS 3 cups of vegetable stock. 

Now that you have everything (except the tofu and edamame) in a pot along with 6 cups of fluid, bring everything to a boil, then reduce the heat and simmer for 8 minutes, or until the carrots are tender. Use this time to cut the tofu into 1 cm cubes, then add it along with the edamame to the soup and simmer for an additional 3 minutes. 

If you exactly follow the recipe, then each serving will cost you approximately 105 cal, which is pretty good if you like to count. Adding the chill oil will add an extra 5 cal. If you don't have edamame, you can substitute green peas, lima beans, or french green beans and I'm sure it will be just as yummy. Bon appétit!