Brown Rice Soup with Asparagus
Warm, wholesome, and bursting with fresh flavors, this Brown Rice Soup with Asparagus is the perfect blend of hearty and healthy. Packed with nutrient-rich vegetables like carrots, celery, and vibrant asparagus, this comforting soup features nutty brown rice simmered in a fragrant broth infused with garlic, thyme, and a hint of bay leaf. A splash of lemon juice at the end brightens the dish, while a garnish of fresh parsley adds a pop of freshness. Ideal for a cozy weeknight dinner, this one-pot recipe is simple to make, with easy prep steps and minimal cleanup. Naturally gluten-free and vegetarian, it's a nourishing option for the whole family. Whether served as a satisfying starter or a light main course, this vegetable soup is sure to please!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 2 medium carrot, peeled and diced
- 2 stalks celery stalk, diced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 cup brown rice, uncooked
- 8 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon fresh thyme, chopped (or 1/2 tsp dried)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced carrots and celery, stirring occasionally, and cook for 5 minutes.
Stir in the uncooked brown rice and mix well to coat the grains with oil.
Pour in the vegetable broth, then add the bay leaf, thyme, salt, and black pepper. Stir to combine.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, stirring occasionally.
Add the asparagus pieces and continue cooking for another 10-12 minutes, or until the brown rice is tender and the asparagus is cooked through but still slightly crisp.
Remove the bay leaf and stir in the lemon juice.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7268 mg | 316% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 57.7 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 693 mg | 53% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 6524 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
