Inspired by: Potage printanier
- Kapha seasonJan – May in the north
Asparagus & Pea Spring Soup
- Serves
- 4
- Portion
- 250 ml
- Time
- 25 min
- Texture
- Smooth
- Season
- Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Asparagus | 1 bunch, trimmed | 300 g | 1500 g | |
| Green peas, fresh | 1⅓ cups | 200 g | 1000 g | |
| Potato | 1 small | 100 g | 500 g | |
| Ghee (cow) | 2 tsp | 10 g | 50 g | |
| Fennel (saunf) | ½ tsp | 1 g | 5 g | |
| Vegetable stock (no onion–garlic, home-made) | 3⅓ cups | 800 ml | 4000 ml | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | mint and parsley | 8 g | 40 g | |
| Lemon juice | 2 tsp | 10 ml | 50 ml | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g |
Method
How to cook it
Step 1: Warm ghee with fennel seed; add asparagus stems, peas and potato; stir 2 minutes.
Step 2: Add stock; simmer 12 minutes; add asparagus tips for the last 3.
Step 3: Blend with mint and parsley; strain fibres.
Step 4: Season; add lemon off heat.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromLeek base→Tofennel seed
- FromCream→Topotato for silkiness
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