Name: Asparagus and Spinach Soup
Yield: 6 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

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

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

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

Vegan Soups and Hearty Stews for All Seasons

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Information

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13

Recipe notes