Ginger Sweet Potato Edamame Soup

For dinner today, I tried making something different with an ordinary soup recipe. I knew I wanted to use edamame as my base protein so I looked around the kitchen for some other appetizing vegetables that would mix well with edamame to make a soup. I ended up choosing sweet potato, bok choy (need those daily leafy greens!), and zucchini. However, I didn’t want to just simply chop up all the vegetables because it seemed like a boring old soup to me so I decided to shred the zucchini instead so it become easier to digest and to chew (perfect for a soup!). Moreover, I wanted a different blend of spices. I used my typical garlic, cumin seeds, turmeric powder, and olive oil to cook the vegetables in the broth but in addition, I decided to throw in some freshly grated ginger to give it a different flavor than an ordinary soup. Ginger is used in cooking and in teas because it has anti-inflammatory benefits and is really good for digestion. Moreover, I love ginger in meals because it provides a spicy zing that is more than enough to make the entree tasteful so you don’t need to add chili powder or other spices. 

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The Recipe

Yields 1 – 2 Servings

Serving Size: 1 bowl

1 medium sweet potato, diced

3/4 cup edamame, shelled

1 cup shredded zucchini

1 cup low-sodium broth

2 bok choy leaflets

1 tbsp olive oil

1 tsp scallions, chopped

1 tsp cumin seeds

1 tsp freshly grated ginger 

1 tsp garlic powder

1 tsp turmeric powder

1 tsp salt (optional)

1 tsp ground black pepper

1 tsp fennel seeds (optional)

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Directions

1. Shred 1/2 of a medium or large zucchini (with the skin intact). Cut the sweet potatoes and wash the bok choy. Place all vegetables into a pot with the edamame. 

2. Pour in the vegetable broth and let the vegetables simmer till completely cooked.

3. Throw in the spices and the olive oil for added flavor. I freshly grated ginger into my soup at the beginning so that its flavor could be absorbed by the water while cooked.

4. Enjoy warm!

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