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Brown-Rice Soup with Asparagus

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Recipe

 

Yield

7 cups

Prep

20 min

Cook

50 min

Ready

70 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
cup brown rice
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12 ounces asparagus
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cup celery
finely chopped
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cup onions
finely chopped
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cup carrots
finely chopped
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½ teaspoon thyme
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5 cups chicken broth
defatted
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2 tablespoons scallions, spring or green onions
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1 tablespoon parsley leaves
chopped
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1 tablespoon soy sauce, sodium reduced
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½ teaspoon red hot pepper sauce
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1 x black pepper
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1 x parsley sprigs
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Ingredients

Amount Measure Ingredient Features
158 ml brown rice
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346.8 ml/g asparagus
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158 ml celery
finely chopped
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79 ml onions
finely chopped
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79 ml carrots
finely chopped
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2.5 ml thyme
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1.2 l chicken broth
defatted
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3E+1 ml scallions, spring or green onions
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15 ml parsley leaves
chopped
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15 ml soy sauce, sodium reduced
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2.5 ml red hot pepper sauce
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1 x black pepper
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1 x parsley sprigs
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Directions

Combine rice with 1⅓ cups water in medium saucepan. Bring to boil, reduce heat and simmer until rice is tender and water is absorbed, 45 minutes.

Meanwhile, trim woody ends off asparagus; discard ends. Bring large pot of water to boil. Add asparagus and cook until tender-crisp, 2 minutes.

Drain and rinse under cold water.

Cut into 1-inch pieces, reserving ¼ cup tips for garnish.

Set asparagus aside.

Coat bottom of large pot or Dutch oven with vegetable cooking Add celery, onion, carrot, and thyme; cover and cook, stirring occasionally, over low heat, until tender, 10 minutes. Add broth and rice; bring to boil and simmer 10 minutes. Transfer to blender in small batches and carefully blend until Return soup to pot. Stir in asparagus, green onions, parsley, soy sauce, pepper sauce, and pepper to taste; return to simmer. Ladle into bowls and garnish with reserved asparagus tips and parsely springs.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 427g (15.1 oz)
Amount per Serving
Calories 24817% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 580mg 24%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 12%
Sugars g
Protein 23g
Vitamin A 47% Vitamin C 12%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 
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