Asparagus and Spinach Soup Recipe

Name: Asparagus and Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups water; 1/2 cup raw wild rice, rinsed; 10 to 12 ounces asparagus; 4 to 6 ounces fresh wild mushrooms, such as shiitake or porcini, or a combination of 2 or 3 kinds; 1 large carrot, peeled and coarsely grated; 1 medium yellow summer squash, diced; 4 to 5 scallions, white and green parts, sliced; One 32-ounce carton low-sodium vegetable broth; 1 1/2 teaspoons salt-free seasoning (see page 4 for brands); 1/4 cup dry white wine, optional; 5 to 6 ounces fresh spinach, well washed, stemmed, and chopped; Salt and freshly ground pepper to taste

Servings: persons

1 1/4 cups water
1/2 cup raw wild rice, rinsed
10 to 12 ounces asparagus
4 to 6 ounces fresh wild mushrooms, such as shiitake or porcini, or a combination of 2 or 3 kinds
1 large carrot, peeled and coarsely grated
1 medium yellow summer squash, diced
4 to 5 scallions, white and green parts, sliced
One 32-ounce carton low-sodium vegetable broth
1 1/2 teaspoons salt-free seasoning (see page 4 for brands)
1/4 cup dry white wine, optional
5 to 6 ounces fresh spinach, well washed, stemmed, and chopped
Salt and freshly ground pepper to taste

1
Bring the water to a boil in a small saucepan.
2
Add the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.
3
Meanwhile, trim the asparagus of its woody ends and peel the bottom halves of the stalks with a vegetable peeler.
4
Cut into 1-inch pieces.
5
Combine the asparagus with the remaining ingredients, except the last two, in a soup pot.
6
There should be enough liquid to just cover the vegetables; add water as needed.
7
Bring to a rapid simmer, then lower the heat.
8
Cover and simmer gently for about 15 minutes, or until the vegetables are just tender.
9
Remove from the heat.
10
When the wild rice is done, stir it into the soup, followed by the spinach.
11
Cover and cook until the spinach has wilted, then season with salt and pepper.
12
Adjust the consistency with more water if needed, to give the soup a slightly dense consistency.
13
If time allows, let the soup stand off the heat for an hour or two to develop flavor.
14
Heat through before serving.
15
Per serving:
16
Calories: 94
17
Total fat: 1g
18
Protein: 5g
19
Fiber: 4g
20
Carbohydrate: 19g
21
Cholesterol: 0mg
22
Sodium: 273mg

194

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups water, 1/2 cup raw wild rice, rinsed, 10 to 12 ounces asparagus, 4 to 6 ounces fresh wild mushrooms, such as shiitake or porcini, or a combination of 2 or 3 kinds, and more.

Yes, Asparagus and Spinach Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus and Spinach Soup

How did you like this recipe?

Frequently Asked Questions