Well, Happy New Year, my friends!!! Did we all have a good time over the holiday season? Did we eat All The Cookies and All The Cheese and drink All The Wine? I sure did, and I regret not one delicious minute of it…and I also have to say that I am also good and ready to kick off 2017 with some healthiness, which is its own kind of good cheer.
And as a Happy New Year to you, my wonderful readers, I have a delicious giveaway for you, AND a recipe for good and good for you roasted tomato edamame soup. Happy New Year and let’s make it!As you know from my Whole 30 adventures, the Southern husband and I do like to mix in some healthy eating with all our bacon adventures, and when I discovered this book from the wonderful Rachel Beller I was All In. I could never get into the whole juicing thing (I tried once and lasted until about 2pm on the first day, when I caved and ate a turkey sandwich), but soup? I love soup. Hot, filling, glorious soup? This I could do.
Here’s the concept: you start with three days of vegan soup for breakfast, lunch and dinner, plus a snack soup in the afternoon. The first day I had kefir with chia seeds and raspberries for breakfast, blueberry spice soup for my snack and creamy tomato soup for both lunch and supper.
The second day I had peanut butter and jelly soup for breakfast, the blueberry spice soup for snack, and green pea, parsley and asparagus soup for lunch and supper.
The first three days of soups are all vegan, but I am here to tell you that they are full of fruit and veggies and fiber and they are SCRUMPTIOUS. The Southern husband raved about them so much I had to remind him that I have written my fair share of soup recipes over the years and they were all getting jealous.
Once you finish the three days, you move on into another three weeks where you combine one soup a day (and here come the scrumptious chicken soups!) with scrumptious, protein and veggie-rich salads and sautes with lots of seafood, chicken, eggs, etc. I was so happy with my soup-fest that I did soup for breakfast and lunch most days, and tried out lots of Rachel’s seafood and chicken recipes for suppers. She also includes lots of ideas for healthy snacks along the way.
My one and only issue with the whole thing was that a lot of her soup recipes include beans as the protein source…and (hangs head in shame) I don’t like beans. Well…jelly beans. I like jelly beans a whole lot. But no other beans. I do love edamame, and wondered if I could toss those into one of the tomato soups, but since I was following the Power Souping to the letter of the law, I didn’t want to mess things up, so I tweeted at Rachel to ask her if this was okay.
And since she is wonderful, despite the fact that she has thousands of followers and probably a lot going in her day, she tweeted me right back to say yes! So I took her fabulous recipe for roasted tomato soup and edamame-ed it.
Thick, hearty tomato soup filled with scrumptious, protein-rich edamame.
At the end of our three weeks and three days of power-souping, the Southern husband and I were happier, healthier, and were once again able to button our jeans.
So! If you would like to try Power Souping your way into 2017, you can find Rachel’s book here, and/or you can also enter my giveaway for three copies of the book that Rachel has signed especially for us. (I told you she was fab!) Just leave me a comment below telling me one of your 2017 resolutions and you are then entered in the giveaway, and in a week I will be back to you with the three lucky Power Soup Winners!
In the meantime, here’s my new favorite soup!
This giveaway is now closed. But you can still win by making this scrumptious soup!Print
- 8 plum tomatoes, quartered
- 1 medium onion, peeled and sliced
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil
- Sea salt and pepper
- 4 cloves garlic, peeled
- 3 cups vegetable or chicken broth
- 3 tablespoons tomato paste
- 2 cups shelled edamame
- Preheat oven to 375 and line a rimmed baking sheet with foil or parchment paper.
- Toss the tomatoes with the onion, olive oil and basil and spread them in a single layer on the pan. Sprinkle with a pinch of salt and pepper. Tuck the garlic cloves into the tomato wedges.
- Roast for 40 minutes.
- Heat the broth in a large pot over medium heat and stir in the tomato paste. Add the roasted veggies and bring to a boil. Lower the heat and simmer for 10 minutes.
- Pour the soup into a blender and process until smooth. Return to the pot.
- Stir in the edamame (saving a little back for garnish if you like!) and simmer until heated through.
- Serve garnished with reserved edamame and freshly ground pepper.
You can find edamame in the frozen vegetable section of your grocery store.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!