Even though the warm weather has finally arrived I am not ready to let go of soup! Nothing tastes better after a long day! Soups are also a great way to get in a ton of vegetables! This soup shouts spring with the asparagus, lemon and fresh basil! Asparagus is one of the first vegetables to sprout out of the thawed ground. It provides a good source of dietary fiber, beta-carotene, B vitamins, calcium, iron, zinc, and the list goes on and on! You get the point; asparagus is downright just good for you!
Springtime Soup
Recipe adapted from “The Moosewood Restaurant” cookbook
Ingredients
Olive Oil
1 small red onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 large cloves garlic, minced
1 quart low sodium veggie broth
1 14.5 oz can diced tomatoes
4 cups water
¼ cup short grain brown rice
1 ½ cups frozen baby lima beans
1 ½ cups frozen peas
1 bunch asparagus
juice from ½ lemon
½ cup fresh basil (more for garnish)
salt and pepper to taste
-Pour a few generous glugs of olive oil into a large soup pot.
-Over medium low heat, sauté onions, carrots, celery and garlic for about 10 minutes.
-Add veggie broth, water, brown rice and tomatoes. Bring to a boil then add baby lima beans and asparagus, return to a boil.
-Turn down heat and cook until rice is tender.
-Add salt, lemon juice, peas and basil. Cook for about 5 minutes.
-Garnish with basil and enjoy!
This soup would pair nicely with pita bread and hummus or topped with freshly grated Parmesan cheese.