Asparagus and Wild Rice Soup

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6 people

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 4 cloves garlic chopped
  • 1 tablespoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup white wine
  • 4 cups low sodium chicken broth
  • 1 pound asparagus spears tough ends removed and chopped
  • 1 lemon juiced and zested
  • 1 cup wild rice cooked according to package directions
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • In a large pot, add olive oil and sauté onion, carrots, celery, and garlic for 5 to 7 minutes until vegetables are fork tender.
  • Add thyme, red pepper flakes and wine and cook 2 to 3 minutes.
  • Add broth and bring to a boil, stir in asparagus, lemon juice and zest, rice, and sea salt and freshly ground pepper and cook 5 to 7 minutes until asparagus is fork tender.

Notes

SERVING SUGGESTION: Crusty loaf of bread. NUTRITION: 219 Calories; 5g Fat (20.8% calories from fat); 13g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 370mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 1 ½ Vegetable; 0 Fruit; 1 Fat.
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