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This piquant, chunky, and low-calorie soup looks festive and is nicely filling as a lunch, served with bread and followed by a piece of fruit. The recipe was contributed by a Floridian I know only as Roz, but who has been a great supporter of this site as well as a brainstormer on soup techniques. Roz thinks the recipe orginally came from an article about Oprah Winfrey, but she suggests blending the soup for a finer texture. Serve hot to 4 people for a filling lunch. Thanks, Roz!

• 2/3 cup brown rice, cooked according to directions
• 5 cups chicken or vegetable stock
• 2 celery stalks, chopped
• 1/2 onion, chopped
• 1 carrot, grated
• 1 Tablespoon soy sauce
• 1/2 teaspoon Tabasco sauce
• white pepper
• 1/2 lb. fresh asparagus, sliced into 1/2 rounds

Garnish: chopped scallions

Cook the brown rice in advance. Combine the stock, cooked rice, celery, onion, carrot, soy sauce, Tabasco, and white pepper in a large saucepan. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the asparagus and cook 15 more minutes.

When ready to serve, ladle into bowls and sprinkle with chopped scallions.