A hearty combination of six vegetables gives layers of flavor to this soup. A squeeze of fresh lemon and a little cracked black pepper at the table brighten each bowl.
1 teaspoon olive oil
1 teaspoon butter
1 cup thinly sliced leek (about 1 large)
1/2 cup sliced celery
2 garlic cloves, minced
2 cups chopped broccoli florets
2 cups baby spinach leaves
1 cup frozen shelled edamame
1 cup frozen petite green peas
1 tablespoon rice
1/8 teaspoon ground red pepper
3 cups fat-free, less-sodium chicken broth
1 1/2 cups water
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
Lemon wedges (optional)
Cracked black pepper (optional)
How to Make It
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.