Brothy Vegetarian Edamame & Potato Succotash with Toasted Flatbread

Directions

1. Wash produce, then dice the potato and bell pepper and slice the celery; transfer to a bowl. Peel and mince the garlic and set it aside with the minced onion to slice later.
2. Thinly slice the onion after trimming, keeping the pieces ready for the pot.
3. In a medium saucepan, melt butter over medium-high heat and add the onion with a pinch of thyme and paprika; cook, stirring often, until the onion starts to soften (about 2–3 minutes).
4. Add the diced potato, pepper, celery, garlic, broth, edamame, corn, and a touch of brown sugar to the pan; bring to a boil, then reduce to a simmer and cook until the potato is tender, about 8 minutes.
5. Halve the grape tomatoes and place them in a separate bowl along with chopped parsley leaves; set aside.
6. If you like, toast the flatbread until warm and slice it into wedges for serving.
7. When the vegetables are tender, stir in the halved tomatoes, parsley, and cream; heat through briefly and remove from heat.
8. Divide the warm succotash among bowls and serve with the toasted flatbread on the side.