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Edamame-Avocado Soup

Yield 9 servings (serving size: 1 cup)

Ingredients

  • 1 1/2 pounds frozen shelled edamame (green soybeans)
  • 2 cups fat-free, less-sodium chicken broth, divided
  • 1/4 cup chopped shallots
  • 2 peeled avocados, cut into quarters
  • 4 cups water
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • Chopped fresh parsley (optional)
  • Lemon wedges (optional)

Nutrition Information

  • calories 182
  • caloriesfromfat 49 %
  • fat 9.9 g
  • satfat 1.1 g
  • monofat 5.3 g
  • polyfat 3.4 g
  • protein 9.8 g
  • carbohydrate 13.8 g
  • fiber 6.3 g
  • cholesterol 0.0 mg
  • iron 2.2 mg
  • sodium 396 mg
  • calcium 58 mg

How to Make It

  1. Place edamame in a large saucepan. Cover with water to 2 inches above beans; bring to a boil and cook 10 minutes or until soft. Drain; set aside.

  2. Place half of edamame, 1/2 cup broth, and shallots in a blender or food processor; process until smooth. Pour puréed shallot mixture into a large bowl. Combine the remaining edamame, 3/4 cup broth, and avocados in blender or food processor; process until smooth. Add puréed avocado mixture to puréed shallot mixture; stir to combine. Add 3/4 cup broth, water, juice, salt, and pepper to puréed mixture; stir well with a whisk. Cover and chill. Serve with parsley and lemon wedges, if desired.