Quick and healthy recipes: Asparagus and Rice Soup

One can be in a happy state of mind if he has two things: health and wealth. An imbalance in either can make you discontent with your life. They say wealth is not in our hands but health most definitely is.  Today healthy food is replaced with junk food. Some may say it’s tastier, some may say it’s their comfort food etc. But in the end, it is still junk. Many of us are used to eating in a certain way and not really bother about what we eat. We should try and regularize our eating pattern to stay fit. This change can’t happen overnight. It will happen only if you consciously try. People tend to change their eating habits after they have a health scare. The more serious the health condition, the more serious the change, but it would be better if people made changes early and prevented health problems in the first place.

Another reason for health issues is that people overeat. A lot of people tend to skip breakfast because of their busy schedule. Breakfast is considered to be the most important meal of the day. Your breakfast should be the heaviest while your dinner the lightest. It is important to have small meals after every 2 hours so you don’t tend to hog when you get hungry. Drink lots of water as it helps in flushing out toxins from your body. As I said, staying fit and healthy is in our hands.

Asparagus and Rice Soup Fast Recipe

Ingredients:

·                     4 clove(s) garlic, crushed and peeled

·                     1/3 cup(s) extra-virgin olive oil

·                     2 tablespoon(s) extra-virgin olive oil

·                     2 cup(s) russet potatoes, cut into 1/2-inch cubes

·                     3 cup(s) leeks, chopped, 1/4 inch of white and all green parts

·                     2 bay leaves

·                     1 tablespoon(s) coarse sea salt or kosher salt, plus more to taste

·                     1 1/2 pound(s) fresh asparagus, cut into 1/3-inch chunks, plus more spears for garnish

·                     1 cup(s) Arborio rice

·                      Freshly ground pepper, to taste

·                     1/2 cup(s) grated Grana Padano or Parmigiano-Reggiano, plus more to taste

Directions:

·       Sauté garlic with 1/3 cup olive oil in a heavy-bottomed, 6-quart pot over medium-high heat for 1 to 2 minutes.

·       Add potatoes and cook, stirring occasionally, until crusty but not browned, 4 to 5 minutes.

·       Add leeks and cook until softened, 3 to 4 minutes.

·       Add 5 quarts water, bay leaves, and 1 tablespoon salt.

·       Stir well, scraping potatoes from pot bottom.

·        Cover, bring to a boil, and add cut asparagus.

·       Lower heat to vigorous simmer and cook, uncovered, about 1 1/2 hours, stirring occasionally, until reduced by a third.

·       Add rice, bring to a boil, and cook 10 minutes.

·       Remove from heat and season with pepper and more salt to taste.

·       Stir in remaining 2 tablespoons olive oil and 1/2 cup grated cheese.

·       If desired, steam remaining asparagus and garnish.

·       Serve hot.