This quick and very flavourful soup has been a long-time family favourite. Don’t let the color throw you off!
The salsa you use will determine the heat intensity of the soup. Mild salsa for a gentler palate and medium/hot for others.
Asparagus Salsa Soup
We have often served this soup as a light lunch or dinner with salad or in smaller cups for an appetizer for company.
If coffee cups double as soup vessels, then the tea pot should join the party as well.
The salsa may also influence the Carb count, regardless it is a very low carb meal.
Do not use instant rice, a rice that takes longer to cook will thicken the soup when pureed.
Ingredients
- Serves 2 – 4
- ½ lb (227 gr) asparagus, after woody stocks removed 4 CHO
- 1 TBSP olive oil 0 CHO
- 1 TBSP (11 gr) Uncle Ben’s Long Grain white rice 8.7 CHO
- 2 cups (500 ml) chicken stock 0 CHO
- ½ cup (120 gr) Tostitos Mild/Medium Salsa (2 CHO/1/4 cup) 4 CHO
- Garnish with grated cheddar cheese cilantro, sour cream and/or more salsa
TOTAL CHO 16.7 CHO
- TOTAL WEIGHT 515 GRAMS
- 16.7 CHO DIVIDED BY 515 GRAMS = .032 CHO/GRAM
- 1 TBSP = 11 GRAMS (.032 CHO x 11 GRAMS) .352 CHO/TBSP
- ¼ CUP = 4 TBSP (.352 CHO x 4) 1.4 CHO/1/4 CUP
- ¼ CUP = 44 GRAMS
Instructions
- Cut asparagus into 5 or 6 pieces. Heat olive oil in saucepan and toss the asparagus in the hot oil for about a minute.
- Add rice and coat well with oil for another minute.
- Add chicken stock, bring to a boil, reduce heat to medium low and mostly cover with the lid.
- Simmer for 30 minutes. Asparagus should be fork tender.
- Puree in food processer in 2 – 3 batches for a minute each time.
- Return to saucepan and warm stock. Add salsa and stir.
- Can be stored in an airtight container, refrigerated for a day before using. Gently re – heat and serve.
