Creamy asparagus and zucchini soup

Ingredients for 4 persons:

• 1 tsp ghee

• 1 onion

• 1 piece of ginger, peeled (thumb-sized)

• 400 g green asparagus

• 100 g celery root

• 200g zucchini

• 100ml coconut milk (at least 80% fat content)

• 2 tbsp lemon juice

• ½ tsp turmeric

• ½ tsp ground coriander

• 1 teaspoon soup seasoning

• Pinch of black pepper

• Non-iodized rock salt

Preparation on the stove:

1. Dice the onion and chop the ginger finely.

2. Cut the celery into small cubes and the zucchini into slightly larger pieces. Cut off the ends of the asparagus and peel them a little at the bottom, then cut into pieces approx. 5 cm long.

3. Fry the onion and ginger in ghee, stir in the turmeric and coriander and fry briefly. Then add the vegetables and pour in approx. 800 ml of water. Add the soup seasoning and pepper and cook until soft, about 15 minutes.

4. Season with coconut milk, lemon juice and salt and puree.

Preparation in the Thermomix:

1. Quarter the onion and add it to the mixing bowl with the ginger and ghee. Chop 4 seconds/speed 4.5 . Push down with the spatula and add seasonings.

2. Cut the celery and zucchini into pieces and add them. Cut off the ends of the asparagus and peel them a little at the bottom, then cut them into approx. 5 cm long pieces and put them in the mixing bowl. Fill with 800ml water, stir in the soup seasoning and cook for 15 minutes/100°/speed 1 .

3. Add coconut milk and lemon juice and puree 1 min/speed 5-8 . Start with 5 then slowly turn it up to 8. Season with salt and pepper.

My dosha tip: According to Ayurveda, asparagus has a deacidifying and detoxifying effect. Its qualities are moisturizing and heavy. Asparagus reduces Vata and Pitta and stimulates kidney activity and thus urine production.

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