Indulge in a flavorful journey with this nourishing asparagus soup, infused with basil, scallions, and a hint of nutmeg. Crafted to balance all doshas, this recipe offers variations to suit individual tastes and preferences.
Step 1
In a large soup pot over low heat, melt the coconut oil and sauté the leeks until tender, about 2 minutes.
Step 2
Stir in the flour and nutmeg, cooking for an additional 2 minutes.
Step 3
Gradually whisk in the vegetable broth.
Step 4
Add the chopped asparagus and parsnips. Increase the heat to medium and bring to a gentle boil.
Step 5
Cover and simmer for 15 minutes.
Step 6
Transfer the soup to a blender, along with the warm milk, basil, and scallions. Blend until smooth.
Step 7
Serve hot, garnished with a dollop of plain yogurt (if desired), a sprinkle of chopped asparagus, and a pinch of salt.
Enhance the soup with the zest of 1 lemon for added zestiness.
Substitute rice milk for cow's milk and opt for soy yogurt instead of plain.
Customize the soup by using rice milk, buckwheat flour instead of oat flour, and soy yogurt in place of plain yogurt.
Experience the essence of autumn and winter with this soup's harmonious blend of astringent, bitter, pungent, salty, sour, and sweet flavors.
Understand your dominant Dosha—Vata, Pitta, or Kapha—formed by elemental forces. Pinpoint imbalances and restore harmony through personalized lifestyle changes. Begin your path to holistic wellness today!
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