No votes yet
Active time
45 minutes
Serves 2

1 ½ pounds asparagus, trimmed and peeled

1 tablespoon butter

1 medium onion, chopped

¼ cup long-grain brown rice 

1 teaspoon fresh thyme leaves

¼ teaspoon freshly ground black pepper

3 cups chicken broth (or vegetable broth for vegetarian option)

¼ cup freshly squeezed lemon juice

4 ounces baby spinach leaves, trimmed and torn

½ cup freshly grated Pecorino Romano cheese

  1. Break off asparagus tips and reserve for another use; chop the rest of spears into 1-inch pieces.
  2. In a large saucepan over low heat, melt the butter. Add the onion and asparagus and sauté over medium heat until the onion is translucent and the vegetables soft, about 5 minutes. Stir in rice, thyme, and pepper. Add the broth and bring to a boil; cover and lower the heat to a simmer. Simmer until the rice is tender, about 30 minutes for brown rice. Remove from heat and puree soup using an immersion blender or remove to a food processor.
  3. Reheat the soup and stir in the lemon juice and spinach. Stir in the cheese, cover, and let rest for 2 to 3 minutes. Taste and adjust for salt. Serve hot.

Robin Kline, MS, RD for “The Oldways Table”


Per Serving: Calories: 273
Protein: 19 grams
Fat: 14 grams
Saturated Fat: 9 grams
Carbohydrates: 21 grams
Fiber:5 grams
Sodium: 1470 mg

Yield: Serves 2

Review this Recipe