Tridoshic asparagus soup

By: Anjum Anand
From: Eat Right For Your Body Type
Serves: 2
Photographer: Lisa Linder

Asparagus is a great vegetable that suits all three doshas. Apart from its many inherent minerals, it is considered very good for fertility. It was also considered an aphrodisiac so was sometimes called ‘lady with the 100 husbands’! As with all Ayurvedic soups, it is made without cream, although vata, and, to a lesser extent, pitta, can add a little. A great start to a meal or with a little bread for a light meal.

Ingredients

Quantity	Ingredient
1 1/2 teaspoons	vegetable oil or ghee
1/2	small–medium onion, peeled and sliced
1	fat garlic clove, peeled and chopped
250g	asparagus, woody ends discarded, sliced into 1 cm rounds, leaving the tips longer
50g	potato, peeled and cut into small cubes
150ml	water
150ml	vegetable stock
1/2 teaspoon	garam masala, (omit if you have a serious pitta imbalance)
	freshly ground black pepper, (pitta should omit the pepper)
	salt

Method

Heat the ghee or oil in a medium non-stick pan. Add the onion and sauté until soft, around 4–5 minutes. Add the chopped garlic and cook for another 30–40 seconds, stirring often. Add the asparagus, potatoes, water and stock. Bring to a boil, then cover and cook gently until the vegetables are just soft, around 10 minutes.
Purée until smooth. Reheat if necessary, stir in the garam masala and season to taste with salt and pepper, then serve.

Tags:: health; diet; ayurvedic; ayurveda; weightloss

Tridoshic asparagus soup

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