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Broccoli and asparagus soup 24

Garlicky Broccoli & Asparagus Soup with Wild Rice

Serves 2 

  • 85g (1/3 cup) wild rice
  • 1/2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 head broccoli florets
  • 25g (1 cup) roughly chopped kale
  • 6 stalks asparagus, cut into 2 inch pieces
  • 1 large handful fresh spinach
  • 750ml (3 cups) good quality vegetable stock
  • 125ml (1/2 cup) tinned coconut milk
  • Black pepper
  • 1/4 tsp crushed chilli flakes (optional)

For the simple basil pesto

  • 1 tbsp pine nuts
  • Small handful fresh basil
  • 1 tbsp extra virgin olive oil
  • Salt
  • Black pepper
  1. Boil the wild rice in plenty of water until cooked to your liking (around 20 minutes), then drain.
  2. Meanwhile, heat the olive oil in a large saucepan, and add the minced garlic. Cook over a medium heat for a few minutes, until soft and fragrant.
  3. Add the broccoli florets, chopped kale, and asparagus. Cook for around 3 minutes, then add the spinach, vegetable stock and coconut milk. Simmer gently for around 5 minutes, or until the broccoli and asparagus are cooked al dente.
  4. While the soup is simmering, make the pesto. Add all of the pesto ingredients to a mini food processor, and blitz until a coarse paste is formed.
  5. Season the soup with plenty of black pepper, and a few crushed chilli flakes if desired, and serve with the wild rice and a few dollops of homemade pesto. I also topped mine with a few shavings of vegetarian parmesan-style cheese.