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Asparagus Basil & Rice Soup

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!!
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