Heat oil and butter in a Dutch oven over medium-high heat. Add leek and celery; sauté 4 minutes or until tender. Stir in garlic; cook 1 minute. Add broccoli, spinach, edamame, peas, rice, and red pepper. Stir in broth and water; bring to a boil. Reduce heat, cover, and simmer 20 minutes or until vegetables are soft.
Place one-third of vegetable mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Stir in juice, salt, and black pepper. Garnish with lemon wedges and cracked black pepper, if desired.