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