Asparagus Medley Soup


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Leeks and fresh dill add that little something to the taste of asparagus.

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Serving Size / Yield

1 soup


  • 5 C. broth or water
  • 1/4 C. uncooked brown rice
  • 2 medium red potatoes, cubed small
  • 1 large carrot, diced
  • 2 Tbs. broth
  • 2 leeks, washed and chopped
  • 1/2 tsp. dried thyme
  • 1 tsp. fresh dill or 1/4 tsp. dried
  • 15 stalks fresh asparagus, sliced tough ends removed
  • 2 C. chopped fresh spinach
  • 2 C. milk
  • 1 1/2 tsp. salt
  • 1 pinch pepper to season

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Bring stock to a boil in a large pot. Add rice, potatoes, and carrots.

Cover and simmer about 15 minutes. Meanwhile, drizzle a very small amount of oil in a large skillet. Sauté the leeks, celery, and thyme till the vegetables are just softened. Add to the potatoes along with the asparagus and spinach. Add milk, salt and pepper. Simmer on low for 30 minutes uncovered, stirring occasionally. Don't boil the soup at this point. You can also make this same soup with broccoli or cauliflower instead of asparagus.

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