Heat oil and butter in a Dutch oven over medium-high heat. Add leek and celery; sauté 4 minutes or until tender. Stir in garlic; cook 1 minute. Add broccoli, spinach, edamame, peas, rice, and red pepper. Stir in broth and water; bring to a boil. Reduce heat, cover, and simmer 20 minutes or until vegetables are soft.
Place one-third of vegetable mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Stir in juice, salt, and black pepper. Garnish with lemon wedges and cracked black pepper, if desired.
I added cayenne pepper which deepened the already high level of flavor and I added a bit of grated parmesan at serving which was perfect! The "greenness" is a bit intimidating, but a swirl of sour cream or yogurt could offset that. It is a great way to warm, is incredibly nutritious and way tasty as long as your guests don't mind "green"!
I was skeptical that this very green soup, without the benefit of herbs, would have much flavor ... so wrong. I am snacking on a scoop from the pot I just finished making, and it is delicious. I doubled the recipe and will freeze some for the future.
One tip: Buy a hand blender to puree the soup right in the pot. The recipe's instructions for pureeing in batches in the blender are time consuming and dirty too many dishes for my taste.