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Asparagus Soup

Perfect for Spring

Asparagus is astringent, sweet, and soothing, making it one of the best tridoshic vegetables. Many green vegetables can aggravate vata dosha because of their bitter and light qualities, but asparagus doesn't.


Asparagus has many health benefits. It is high in fiber, which promotes healthy digestion and can alleviate constipation. It also has a cooling effect on the body, which helps to balance excess heat in the digestive and urinary systems. It is a natural diuretic, which helps to flush out toxins from the body and supports kidney health. Asparagus is rich in antioxidants, vitamins, and minerals, particularly folate, which is important for brain and hormonal health.


This asparagus soup is light and flavorful. The basmati rice, when blended into the soup base, offers a creaminess that is dairy-free. This soup is one of my favorite ways to enjoy asparagus in spring.


Asparagus Soup

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Ingredients

1 pound asparagus

1 large leek, chopped

5 cups water, veggie stock, or bone broth (plus 2 cups water for cooking the asparagus tips)

1 tablespoon ghee

1 small onion, chopped

2 tablespoons basmati rice, rinsed

salt and freshly milled black pepper

fresh lemon juice

olive oil to finish


Preparation

  1. Wash and slice the asparagus, dividing into 3 parts: ends, middles, and tips. Discard the ends, chop the middles, and set the tips aside.

  2. In a soup pot, heat the ghee.

  3. Add the leek, onion, and rice and sauté over medium-high heat for about 8 minutes, until the onion is slightly colored.

  4. Add 1 cup water or stock of choice, and stew for 10-12 minutes.

  5. Meanwhile, boil 2 cups of water. Add salt, and drop the asparagus tips into the boiling water. Cook until tender, about 4 minutes. Strain and set aside.

  6. To the stewing leek mixture, add the chopped asparagus and the remaining water or stock and simmer, partially covered, for 12-15 minutes.

  7. Cool briefly, then puree. Return the soup to the pot, and add salt, pepper, and lemon juice to taste. Reheat if necessary.

  8. Add the asparagus tips to the soup to garnish and serve with a drizzle of olive oil and freshly cracked black pepper.


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