creamy spiced asparagus soup

In early spring, our bodies may start to crave snappy and refreshing textures like fresh asparagus and bitter greens. As the heaviness of winter gives way to the lightening of springtime, it’s time to favor fresh spring greens and simple foods. Is there any vegetable that trumpets the arrival of spring more than asparagus?

This asparagus soup, adapted from Nishita Shah via Banyan Botanicals, incorporates the warming qualities of spices such as cinnamon, clove, and star anise, and the asparagus is easy on the digestive system. A great Kapha-pacifying dish with loads of flavor!

Ingredients

½ cup split, yellow mung beans
2 TBS basmati rice
1 TBS organic ghee
3 whole star anise
2 cinnamon stick
2 tsp grated ginger
4 whole cloves
¼ tsp hing/asafetida
1 leek, including green tops, chopped
1-1 ½ cups asparagus, chopped into 1-2” pieces
4 cups vegetable broth or water + vegetable bouillon cube
Himalayan mineral salt and black pepper to taste

Method

Wash the mung beans and rice in several changes of water and then soak them overnight before cooking. Drain.
Warm the ghee in a soup pot. Add the anise, cinnamon, ginger, clove, and hing. Sauté for a minute or two. Once the aroma is released, add the leek and cook until soft.
Add the asparagus and sauté, coating it in the ghee and spices.
Add the stock, mung beans, and rice. Increase the heat until it comes to a rolling boil, then turn down to medium and let simmer. Cook for about 30 minutes, testing the mung beans for doneness (the cooking time will vary depending on whether the beans were soaked or not). They should be soft but not mushy.
Add some vegetables such as spinach, other greens, grated carrot or zucchini to vary the soup or make it more substantial.
Remove the star anise and cinnamon sticks. Using an immersion or a normal blender, blend everything together. Flavor with pepper and salt, and it’s ready to eat.
Makes 2-4 servings