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Add a photoServings: 4
Ingredients
- 2/3 c. brown rice cooked according to package directions
- 5 c. chicken or possibly vegetable stock
- 2 x celery stalks minced
- 1/2 x onion minced
- 1 x carrot grated
- 1 Tbsp. soy sauce
- 1/2 tsp Tabasco sauce Freshly-grnd white pepper to taste
- 1/2 lb fresh asparagus sliced 1/2" rounds Minced scallions for garnish
Directions
- Cook the brown rice in advance. Combine the stock, cooked rice, celery, onion, carrot, soy sauce, Tabasco, and white pepper in a large saucepan. Bring to a boil, then reduce heat and simmer for 30 min. Add in the asparagus and cook 15 more min.
- When ready to serve, ladle into bowls and sprinkle with minced scallions.
- Serve warm to 4 people for a filling lunch.
- Comments: This piquant, chunky, and low-calorie soup looks festive and is nicely filling as a lunch, served with bread and followed by a piece of fruit. The recipe was contributed by a Floridian I know only as Roz, but who has been a great supporter of this site as well as a brainstormer on soup techniques. Roz thinks the recipe orginally came from an article about Oprah Winfrey, but she suggests blending the soup for a finer texture. Thanks, Roz!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 4 servings | |
| Calories 490 | |
| Calories from Fat 277 | 57% |
| Total Fat 30.7g | 38% |
| Saturated Fat 8.76g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 396mg | 17% |
| Potassium 572mg | 16% |
| Total Carbs 11.92g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.24g | 1% |
| Protein 39.55g | 63% |
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