Serves 8
Ingredients
½ cup quinoa, uncooked and rinsed or other desired grain
½ cup mushrooms, chopped
2 celery stalks, chopped (about 2/3 cup)
1 onion, chopped (about 1⁄2 cup)
1 small carrot, chopped (about 1⁄3 cup)
1-2 Tablespoons no-salt all-purpose herb seasoning (to taste)
4 cups low-sodium vegetable broth
2 cups water
Pinch of sea salt
1 bunch asparagus, cut into 1-inch pieces, tough ends removed
1 cup snow peas, cut into ½-inch pieces
1 cup leafy greens (kale, collards, chard, spinach), finely shredded
2 tablespoon fresh parsley, finely chopped
2 tablespoon fresh dill, finely chopped
¼ teaspoon cayenne pepper
Pinch of sea salt & black pepper (to taste)
Instructions
To a large pot, add the quinoa, mushrooms, celery, onion, carrot, herb seasoning, vegetable stock and salt. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until quinoa is cooked and vegetables are tender.
Use an immersion blender (or carefully transfer small batches to a blender- remove from the heat and let cool a bit first) and blend until smooth.
Stir in the asparagus, snow peas, greens, parsley, dill, cayenne pepper, salt and black pepper.
Return to a simmer for 10 minutes until vegetables are tender.
If desired, garnish with parsley and dill sprigs and serve.
Notes
•Asparagus is among the richest food sources of folate, which helps to keep blood levels of homocysteine, an amino acid, in check. High homocysteine levels have been linked to atherosclerosis (plaque build-up in and on artery walls), the leading cause of heart attacks and strokes, among other illnesses.
•Freeze in 2-cup air-tight glass containers for an easy dinner on busy nights.
•Add 1 cup broccoli for an added nutrient boost.
Inspired by Brown Rice Soup with Asparagus – Drweil.com
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