Asparagus & White Bean Soup
I created this recipe by making Everyday Cream of Anything Soup (see recipe) as a base and adding the Lemony Spring Salts. It is such a simple and delicious way to eat asparagus that this soup earned a spot in my core spring recipes. Eating asparagus in springtime, when the stalks are small and tender, is a real joy, and the vegetable purify the body’s water element. The recipe has a reduced amount of oil to help your body manage the damp qualities of springtime.
A simple and delicious way to eat asparagus. This soup has earned a spot in my core spring recipes
- 1 bunch asparagus
- 2 cups water
- 1 tsp olive oil
- 1/2 cup cooked white beans
- 1 tsp spring salts
- 1/4 lemon juice
- fresh black pepper to taste
Using two hands, snap the asparagus at the natural breaking point. Chop the stalks into Chop the stalks into 1-inch pieces.
In a medium saucepan, boil the asparagus with 1 cup of the water until the spartans is tender, about 7 minutes.
Put the asparagus and cooking water in a blender carafe along with the other cup of water, olive oil, beans, and spring salts and blend on medium until smooth - or put the additional ingredients right in the pot, turn off the heat and process with an immersion hand blender
Put the soup back in the sauce pan and warm on low heat until hot enough to serve. Remove from heat and stir in juices of 1/4 lemon.
Serve in two bowls with lemon wedges and freshly ground pepper.
Broccoli is a nice substitute for asparagus and offers the same light qualities of bitter taste. If you are new to the Ayurvedic diet, I think you will take comfort in the familiarity of an old standby like cream of broccoli soup.