Winter Asparagus Soup | Banyan Botanicals

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Winter Asparagus Soup

posted in Recipes & DIY
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Kapha-Pacifying Recipe: Asparagus Saffron Risotto

Spring is the time to leave the dull of winter behind and adjust to the increasing heat and moisture in the air. The fresh, light, and drying qualities of asparagus and saffron are a welcome relief after months of eating heavier winter foods. This recipe is suitable for vata, pitta, and kapha, making it ideal to serve to a group of friends or family at your next picnic.

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We are right in the middle of the winter season—prime time for kapha to blossom and flourish! Although it may seem as though you are feeling sluggish and lazy, it’s definitely the right time to embrace the slow times and extra warmth this season calls for.

It’s also an important time to take care of your diet and look after your agni. This asparagus soup is light enough for a nice simple meal, but filled with warming spices that are great for kapha. Asparagus is a beautiful, tridoshic vegetable. In addition to all of the fantastic dietary benefits, asparagus helps nourish the entire digestive tract, and it is packed with antioxidants—perfect for the winter season when our immune systems can become compromised.

You can never go wrong with a warm bowl of soup, especially if you’re cozied up next to a fire. Enjoy the warmth. Enjoy the coziness. Enjoy the season!

Ingredients:

  • 1–1 ½ pounds asparagus, chopped into small pieces
  • 4 cups vegetable stock
  • 1 leek, including the green tops, chopped
  • 5 stars of anise
  • 2 cinnamon sticks
  • 2 teaspoons freshly grated ginger
  • 4 whole cloves
  • 1 tablespoon ghee
  • 5 tablespoons whole mung beans
  • 1 tablespoon basmati rice
  • Salt and cracked pepper to taste

Directions:

Soak mung beans 4–6 hours or overnight if possible.

Warm the ghee in a big stock pot. Add the anise, cinnamon, clove, and ginger, and sauté for a minute or two. Once the aroma is released, add the leek and cook until soft. Add the asparagus and sauté, coating it in the ghee and spices. Add the stock, mung beans, and rice. Increase the heat until it comes to a rolling boil, then turn down to medium and let simmer.

Cook for about 30 minutes, testing the mung beans for doneness (the cooking time will vary depending on whether the beans were soaked or not). They should be soft but not mushy.

Using an immersion or a normal blender, blend everything together. Flavor with pepper and salt, and it’s ready to eat.

This is one of my favorite soups—I hope you enjoy it as much as I do!