Asparagus Soup
Asparagus is a vegetable that is sweet, astringent, and cooling that builds vitality and immunity in the body. This simple recipe is delicious throughout the year. In the winter it is lovely with a slice of toast, in the spring and fall it goes well with warm cooked vegetables, and in the summer it can be eaten at room temperature.
This simple recipe is ideal for dinner and will support efficient digestion, metabolism, and nutrient absorption. Eating something light for dinner is ideal because your digestive fire, or agni, is weaker in the evening.
Ingredients
1 bunch fresh asparagus
2 fresh spring onions
1 small fresh leek
2 tsp ghee
1 tbsp uncooked white rice
4 cups vegetable stock or water
Salt and pepper to taste
Servings: 2-4
Prep Time: 5 Minutes
Total Time: 30 minutes
Preparation
Prep your vegetables. Cut off the tough ends of the asparagus and chop the rest into 1-inch pieces. Chop up the white ends of the spring onions and the leeks.
In a medium soup pot, melt ghee and add spring onions, leeks, and rice. Sauté until translucent.
Add asparagus and the vegetable stock or water. Bring to a simmer and cook for 10 minutes or until the asparagus is tender.
Transfer into a blender (or use an immersion blender) to blend until smooth. If desired, add more vegetable stock or water to make the consistency thinner.
Season with salt and pepper to taste.
If you’re ready to approach your diet as a remedy for healing, you might appreciate:
an explanation of The Principle of Ayurvedic Eating
my Spiced Coconut Apple Breakfast Quinoa recipe, an easy-to-digest breakfast
my recipe for Kitchari, a hearty option for your lunch
Be well,
Avanti Kumar-Singh, MD
