Ayurvedic spring cuisine: Green asparagus and pea soup

Spring brings not only colorful blossoms and warming rays of sunshine, but also an abundance of fresh, seasonal ingredients that enrich your Ayurvedic cuisine. Asparagus and peas, two stars among the green vegetables, are not only delicious, but also full of valuable nutrients that keep your health in balance. Our recipe for a light asparagus and pea soup is not only delicious, it is also prepared according to Ayurvedic principles to boost your digestion and metabolism.

Ayurvedic powerhouses: asparagus and peas

Certain foods are categorized in Ayurveda according to their properties and associated with certain doshas - Vata, Pitta and Kapha. Asparagus and peas are both considered sattvic, which means they have a balancing and calming effect. Asparagus, with its slightly bitter taste, supports Pitta and Kapha, while the sweet peas soothe Vata.

Recipe: Green asparagus and pea soup for a spring-like taste experience

Ingredients:

• 1 onion
• 2 tbsp ghee
• 600 g green asparagus
• 200 g frozen peas
• 500g water
• 2 tsp vegetable stock
• 1 tsp salt
• ½ tsp pepper
• ½ tsp turmeric
• ½ tsp ground coriander
• 150 g organic kefir/yoghurt (vegetable alternative: 50 ml soy cream/oat cream)
• ½ lemon squeezed

Ayurvedic spices for a harmonious digestive system

Spices play an important role in Ayurvedic cuisine. They support the digestive system, have an anti-inflammatory effect and promote the absorption of nutrients - such as coriander and turmeric.

Agni: Support for a strong digestive fire

To optimally support your digestive power, we recommend Agni - Stomach in Balance . This dietary supplement contains a unique combination of Ayurvedic herbs and spices that have been specially developed to support digestion. Our Agni capsules, as well as our Agni and Arishta tea, can help relieve bloating, bloating and digestive problems and improve the absorption of nutrients.

Preparation :

1. Finely chop the onion and fry it with ghee. Peel the ends of the green asparagus and cut it into pieces. Cut off the heads and put them to one side.
2. Add the asparagus pieces, pour in the water and bring to the boil, add the spices such as salt, pepper, turmeric and coriander. Let the soup simmer for 10 minutes.
3. Then add the frozen peas and continue simmering on medium heat for another 5 minutes.
4. Add kefir or yoghurt and puree everything finely. Add the asparagus heads and simmer for another 5 minutes.
5. Finally, season with lemon juice, salt and pepper and serve.

Spring cuisine in harmony with the seasons

In Ayurveda, nutrition is closely linked to the seasons. In spring, when nature awakens and new life sprouts, it is important to prefer light and sattvic foods. These promote the natural cleansing of the body and support the metabolism during the transition to the warmer season.

Start spring in a pleasant and healthy way!