Try this Brown-Rice Soup with Asparagus recipe, or contribute your own.
Suggest a better description1. Combine rice with 1 1/3 cups water in medium saucepan. Bring to boil, reduce heat and simmer until rice is tender and water is absorbed, 45 minutes. 2. 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 1/4 cup tips for garnish. Set asparagus aside. 3. Coat bottom of large pot or Dutch oven with vegetable cooking spray. 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. 4. Transfer to blender in small batches and carefully blend until smooth. 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. Makes 7 cups. Recipe By : Rosie Daley
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 91 | ||
Calories from Fat: 6 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 75.5mg | 3 % | |
Potassium 205.7mg | 5 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 16.8g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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