Our house has been absolutely pitiful. Pitiful for the past few days with a nasty stomach bug, starting with our little guy first, then creeping its way to me, then the hubsters. Knocking us down, one. by. one. It’s one of those sicknesses you feel that you’ll never re-coop from, but you do, and then you feel great the next day. That’s me today, but I’m staying cautious. As I nurse my family back to good health, I thought an uber-green brothy soup would be the ticket to help us back onto our feet again.
6 cups of chicken broth or vegetable broth
2 cups of water
1 cup cooked brown rice
12-14 sprears of asparagus
1 cup of shelled soy beans, fresh or frozen
1 cup kale, chopped (stems and ribs removed)
1 medium zucchini
3 garlic cloves
1 teaspoon seat salt
1 tablespoon olive oil
Bring broth and water to a boil. Add garlic and shallots and let boil for a five minutes. Then add cooked rice, soy beans and salt. Bring to a medium boil for five minutes.
Chop zucchini into 1 inch strips (cut into rounds, then cut rounds into thirds or quarters). Cut asparagus into two inch pieces.
Add zucchini and asparagus into the boiling pot and cook for 3-5 minutes. Add kale and remove from heat.
Serve with a light drizzle of olive oil.
Inspired by the Super Natural Cooking Cookbook