During this time of the year, when the days are getting smaller, the leaves are changing colors and you feel there is autumn in the year, you crave for those yummy soups. This is the time when I sit down with my recipe binder and look for those comfort food – I call soup.
Here is one that is very nutritious as it involves edemame and my favorite sweet potatoes.
Here it is:
1 table spoon olive oil (or canola)
1 small onion chopped
1 clove of garlic minced
4 cups of vegetable broth ( or water)
1 small sweet potato peeled and cut into small cubes
1 cup frozen edemame beans
2 oz =2 cups of baby spinach
Salt to taste and fresh ground pepper
Saute the onion and garlic for about five minutes. Add the broth and bring to boil. Add sweet potatoes and edemame and cook until the vegetables are tender about five to ten minutes.
Add the spinach.
Season with salt and pepper.
Nutrition 1 1/2 cup per serving = 150 calories.
7 gms of fat
17 gms of carb
6 gms of protein
3 gms dietary fiber
560 mg sodium if you use just the broth and do not add extra salt.