Wednesday, January 16, 2013

Asparagus Basil & Rice Soup


I hope everyone is having a wonderful winter so far.  I know there are many lucky ones who enjoy summer weather all year long, but that is not the case here in Utah.  Up on our snowy mountain we have been lucky lately to hit 20 degree weather. So, between staying warm and healthy, this Asparagus Basil & Rice Soup does both and is as delicious as it gets!!  I started my recipe by soaking a cup of brown rice overnight in 3 cups of water with a tablespoon of apple cider vinegar. Drain and rinse rice before using in your soup.

 

Soaking your grains makes them healthier

Soaking rice is not as important as soaking other grains, but the texture that soaking produces is much nicer. The texture is more like white rice, and it becomes a more digestible grain.  The brown rice ‘flavor’ is a little less strong as well.  Research shows that, unlike white rice, brown rice still contains some of the germ or growth structure that actually resumes activity after soaking in water for 24 hours. This revitalization is helpful in normalizing metabolism when consumed. Soaking brown rice also provides more vitamins and minerals than unsoaked brown rice or white rice. And keep in mind that the fiber in brown rice, soaked or not, contributes to a healthy diet. The apple cider vinegar helps in the soaking process.

After draining and rinsing your rice, put in a large soup pot with 5 cups of water and bring to a boil.  Reduce heat and simmer for 60 minutes with the lid on. This becomes rice porridge.

Now round up all your ingredients and prepare them. I hope you enjoy this delicious and healthful soup your entire family will love. Not only will it warm you up, but will strengthen and support your healthy body.
ASPARAGUS BASIL & RICE SOUP
Serves 8

Rice Porridge
5 cups water
1 cup soaked brown rice (soak overnight in 3 cups water & 1 tablespoon apple cider vinegar)
Bring 5 cups of water to a boil with the brown rice that has been soaked overnight. Reduce temperature and simmer for 60 minutes with lid on. After 60 minutes you will have a rice porridge.
 
Vegetables  
1 lb. asparagus chopped into 1 inch pieces
1 (15 oz.) can cut baby corn drained (cut into smaller pieces as desired)
5-10 oz. cherry tomatoes cut in half

Vegetable broth 
4 cups vegetable broth
4 cups water
3 teaspoons sea salt 

Pesto 
3/4 cup chopped fresh basil
1 tablespoon nutritional yeast
1/4 cup raw pumpkin seeds
1/2 cup olive oil
Place in mini food processor and process until smooth scraping sides as needed.

Creating the soup 
To the rice porridge add vegetable broth, water, sea salt and asparagus.  Bring to a boil and then simmer for about 10 minutes, or until the asparagus is tender. Add baby corn, cherry tomatoes and pesto.  Season as needed.  ENJOY!!

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15 comments:

  1. This looks great Debbie! It is soup season after all. I would never have thought to put asparagus in soup, great idea!

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    1. Hi Francesco. The asparagus in this soup is so delicious. Let me know if you give it a try and what you think. Your little boy is absolutely adorable!

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  2. That looks really healthy and also tasty. I’ll surely add this recipe in my soup list.

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    1. Thank you! Please let me know how your soup turns out.

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  3. I think adding a bit of hot spices will make it much better.

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    1. Definitely would work with hot spices added!! I love the hot spices and add them to many of my recipes, I just didn't add them to this soup. I am all about flavor and this soup has it with or without the hot spices. ENJOY!!

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  4. This is a healthy soup. It looks delicious. I am going to try this in the weekend.

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  5. I love to soups with baby corns, this healthy soup looks delicious.

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  6. Yummy soup, I am going to make this for to night dinner i am sure its going to taste superb.

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  7. Now that might be super spicy and also very healthy.

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  8. This is a healthy soup. It looks delicious. I want to try over the weekend.

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  10. I love working with Xiaoyu rice soup, healthy soup looks delicious.

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