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

Printable Recipe

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!!