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🍲 Creamy Pea and Asparagus Soup with Rice

262 kcal · 30 min · 4 servings

Ingredients

• 100 g Basmati rice
• salt
• 800 g green asparagus
• 400 g peas
• 1 garlic clove
• 2 tbsp olive oil
• 750 ml vegetable broth
• 1 handful basil
• nutmeg

Instructions

1. 1. Rinse the rice under cold water.
2. 2. Bring water to a boil using twice the volume of the rice amount and add some salt.
3. 3. Cook the rice in this salted water for about 25 minutes until tender.
4. 4. Peel the lower part of the asparagus stalks.
5. 5. Split the asparagus stalks lengthwise into two halves.
6. 6. Cut off the tender asparagus tips and set them aside.
7. 7. Cut the remaining asparagus body into small pieces.
8. 8. Wash the peas and let them drain well.
9. 9. Peel the garlic clove and chop it finely.
10. 10. Heat oil in a pot.
11. 11. Add the chopped garlic, the cut asparagus, and half of the peas to the hot oil.
12. 12. Sauté these ingredients for 1 to 2 minutes.
13. 13. Deglaze the mixture with vegetable broth.
14. 14. Let the soup simmer on low heat for about 15 minutes.
15. 15. Pluck the basil leaves from the stems.
16. 16. Add the basil leaves to the soup.
17. 17. Puree the soup finely with a hand blender.
18. 18. Strain the pureed soup through a fine sieve.
19. 19. Bring the strained soup to a boil.
20. 20. Add the remaining peas and the saved asparagus tips to the soup.
21. 21. Let the ingredients cook in the soup for about 5 minutes.
22. 22. Stir the previously cooked rice into the finished soup.
23. 23. Season the soup finally with salt and grated nutmeg.
24. 24. Serve the soup warm.

Nutrition per serving

• kcal: 262
• Protein: 14 g · Fett/Fat: 6 g · Carbs: 37 g