This bowl of soup is enriched with some of the natural cleansers like asparagus, cilantro, and ginger, and helps us warm up, relax and lighten up after the heaviness of Winter
For Kapha, stir in cayenne or red pepper flakes during the time the soup is being cooked.
For Pitta, add mint and pumpkin seeds as garnishing.
Prep Time: 5 Minutes
Total Time: 45 Minutes
Serves: 4 Persons
- ½ cup soaked Moong dal (dehusked)
- 1 T of Ghee
- ½ T of grated ginger
- ½ t of cumin powder
- ½ t of coriander powder
- 3 cups of Everyday use vegetable broth
- 1 large bunch of asparagus spears, trimmed and chopped in bite-sized pieces
- ¼ cup of coriander leaves, roughly chopped
- Salt, as needed (preferably Himalayan salt)
- Crushed Black pepper to taste
- Few drop of Lemon juice
- Heat the ghee in the soup pot and add ginger. Saute for a minute
- Add ground spices and moong dal and mix well. Saute for 5 mins
- Add asparagus, salt, pepper, and half the quantity of broth and let it Simmer for 5 mins
- Once the moong dal is cooked, turn off the flame and let it cool.
- Once cooled, add coriander leaves and blend the mixture in a high-speed blender and strain the contents
- Add the strained contents back to the soup pot and mix with the remaining broth
- Let it boil for a minute and simmer for 2 mins
- Serve hot with a squeeze of lemon juice
Sprinkle pumpkin seeds and sesame seeds on top of the soup and use basil and mint to garnish for a dash of green and a refreshing taste.
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