A creamy spring soup with a subtle coconut note and Ayurveda-inspired spices. This light soup combines the freshness of asparagus with the warmth of ginger and fennel – perfect for a soothing detox meal.
Ingredients (serves 4)
For the soup:
1 kg white asparagus
750 ml water
250 ml coconut milk
1 tbsp vegetable broth
Juice of ½ lemon
1 stalk lemongrass (cut lengthwise)
3 slices fresh ginger
1 tsp fennel seeds
1 tbsp rice flour
For seasoning:
to taste soy sauce
to taste freshly grated nutmeg
to taste freshly ground black pepper
Instructions (approximately 30 minutes)
Prepare the asparagus: Peel the asparagus, cut the top ends into 5 cm pieces, and cut the remaining parts into approximately 1 cm pieces.
Cook: Bring the asparagus pieces with water, vegetable broth, ginger, fennel seeds, and lemongrass to a boil in a pot. Cook everything until soft.
Strain: Remove the large asparagus pieces and lemongrass from the broth and set aside.
Refine: Add the coconut milk to the broth and simmer gently for about 5 minutes.
Bind: Pour off half of the soup. Mix the rice flour smoothly with some broth, add it to the remaining soup, and puree everything finely.
Finish: Add back the unpureed soup and the large asparagus pieces. Season with soy sauce, nutmeg, and pepper.
Ayurveda Tips:
Best time of day: Midday or evening – ideal for easing the digestive system.
Constitution: Particularly soothing for Pitta and Kapha types thanks to the cooling coconut milk and detoxifying lemongrass.
Tip: If you like, you can refine the soup with fresh cilantro or a splash of lime juice.
Nutritional Information per Serving
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 160 kcal | 8.0% |
| Protein | 5.5g | 11.0% |
| Carbohydrates | 14.8g | 4.9% |
| Fat | 9.5g | 13.6% |
*Based on a 2000-calorie diet
