Submitted by: Barbara Dodson
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Servings: 8
A nutritious vegetable soup using fresh organic vegetables. For added protein I usually add leftover chicken cubes. Recipe can be varied using other vegetables including broccoli and cauliflower instead of asparagus. Easy to experiment with this recipe and leftovers are great!
1/4 c. brown rice
2 med. red potatoes
1 lrg. carrot
2 1/2 c. water
2 c. milk, raw or organic
2 leek, fresh, organic
1 1/2 tsp. sea salt
1/2 tsp. dried thyme
black pepper to taste
15 asparagus
2 c. spinach
2 celery stalk, fresh, organic
2 tsp. extra virgin olive oil
2 1/2 c. vegetable broth
Bring stock and water to a boil in a large pot. Add rice, potatoes (cubed small), and carrots (diced). Cover and cook about 15 minutes. Meanwhile, drizzle a small amount of olive oil in a large skillet. Saute the leeks (washed and chopped), celery (chopped), and thyme until the vegetables are just soft. Add to the potatoes along with the asparagus (sliced, tough ends removed) and spinach (chopped). Add milk, sea salt, and pepper. Simmer on low for 30 minutes or so, uncovered. Stir occasionally. Don't boil the soup at this point.
Variety ~~ Add broccoli or cauliflower instead of asparagus or a little in addition to above ingredients. I usually add leftover chicken cubes for protein.
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