Detox Asparagus Soup

Nature always provides what our bodies need. Just like asparagus, which is perfect during spring time.

Asparagus naturally is extractive, meaning it is cleansing in nature. Also, most legumes, nuts, seeds and leafy greens are extractive, usually having a bitter or astringent taste. Such foods are essential to break down healthy fat and draw out toxins. But if you always eat detoxifying foods, your body will end up feeling depleted, as well as your mind.

To promote health and combat illness, I recommend adding a slightly augmenting food, such as quinoa or a grain like buckwheat into this dish. Augmenting foods are nourishing and calm not only your body, but also your mind. If your mind tends to have anxious thoughts, observe yourself while adding more augmenting foods into your daily meals. They will balance Vata and primarily have a sweet taste, such as ghee, healthy fats, grains, biodynamic and organic dairy, fruits and vegetables (think of sweet potato, beets, carrots or squash).

You should aim to eat 60% augmenting and 40% extractive foods in your meals. This will aid in balancing the doshas, keep you healthy and calm both, your body and mind.

This recipe is slightly more extractive, meaning you could add more grain, a slice of bread or a chapati to create a balance.

It makes 2 big or 4 smaller servings and takes about 20 minutes to make.

INGREDIENTS

-       2 bunches of asparagus

-       2 pieces of lemongrass

-       1/2 cup quinoa

-       1 tbsp ghee or coconut oil as a vegan option

-       1 tsp cilantro seeds crushed

-       1 tsp grated ginger

-       1 tsp kala namak (black salt, usually rock salt with ash of haritaki fruit, gives a special taste; or rock salt)

-       1/3 tsp black pepper

INSTRUCTIONS

Melt ghee or coconut oil in a pot and add crushed cilantro seeds and the grated ginger.

Wash the asparagus thoroughly and cut off the ends. Toss the ends and leave a few asparagus tips for later.

Chop the asparagus into chunks and add into the ghee, sauté for 3 minutes.

Then add 4 cups of water and bring to boil.

Let it simmer for 15 minutes and add salt and black pepper.

Before it is fully cooked, add a squeeze of lime.

Take out the lemongrass and put the mixture into a high-speed blender and mix until smooth.

Meanwhile rinse 1/2 cup of quinoa, cook it about 10-15 minutes with 1 cup of water.

Cook the asparagus tips in water until tender.

Don’t toss the water that the asparagus is cooked in as it contains many nutrients – rather sip it as a tea.

Garnish the soup with coconut milk, asparagus tips, quinoa or grains and if you wish, with hemp seeds, pomegranate seeds, and sprouts.

Enjoy!

With love,

Lisa