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Asparagus Rice Soup Recipe

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Simple Asparagus Soup Making Thyme for Health
Simple Asparagus Soup Making Thyme for Health from www.makingthymeforhealth.com

Description

This asparagus rice soup recipe is a delicious and healthy way to warm up on a chilly day. It’s made with fresh asparagus, rice, and other simple ingredients that come together to create a flavorful and creamy soup that’s perfect for lunch or dinner. Plus, it’s vegetarian and can easily be made vegan by swapping out the butter for a plant-based alternative.

Prep Time

The prep time for this recipe is minimal, only taking about 10 minutes to chop the vegetables and measure out the ingredients.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 lb fresh asparagus, tough ends snapped off and cut into 1-inch pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup uncooked white rice
  • 2 tablespoons butter
  • 1/2 cup heavy cream (or coconut cream for vegan option)
  • Salt and pepper to taste

Equipment

  • Soup pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Melt the butter in a soup pot or Dutch oven over medium heat.
  2. Add the chopped onion and garlic and cook for 2-3 minutes until softened.
  3. Add the chopped asparagus and cook for another 2-3 minutes.
  4. Add the vegetable broth and rice and bring to a boil.
  5. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the rice is fully cooked.
  6. Using an immersion blender or transferring the soup to a blender, puree the soup until smooth.
  7. Return the soup to the pot and stir in the cream.
  8. Season with salt and pepper to taste.
  9. Serve hot and enjoy!

Notes

For a thinner soup, add more vegetable broth or water until you reach your desired consistency. For a thicker soup, reduce the amount of broth used or add more rice.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains approximately:
  • Calories: 250
  • Protein: 5g
  • Fat: 11g
  • Carbohydrates: 33g
  • Fiber: 4g
  • Sugar: 4g
  • Sodium: 400mg

Recipe Tips

For an extra burst of flavor, try adding a squeeze of lemon juice or a sprinkle of grated Parmesan cheese on top of each serving. If you’re short on time, you can use a bag of frozen asparagus instead of fresh. Simply thaw the asparagus before adding it to the soup. And if you’re looking to add some protein to this vegetarian soup, try adding a can of drained and rinsed chickpeas or a cup of cooked quinoa to the pot before serving.

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