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
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Using two hands, snap the asparagus at the natural breaking point. Chop the stalks into Chop the stalks into 1-inch pieces.
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In a medium saucepan, boil the asparagus with 1 cup of the water until the spartans is tender, about 7 minutes.
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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
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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.
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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.
Lentils! I also love making this meal with lentils! Amazing!!!!