Categories: dinner, soup, vegan

Ingredients

• 1 1/2 10-ounce packages frozen shelled edamame, (about 3 cups), thawed
• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 1 large zucchini, diced
• 2 tablespoons minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper, or to taste
• 1 28-ounce can diced tomatoes
• 1/4 cup chopped fresh cilantro, or mint
• 3 tablespoons lemon juice

Directions

1. Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain.

2. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.

3. Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice.

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