Creamy asparagus and zucchini soup

Ingredients for 4 persons:

• 1 tsp ghee

• 1 onion

• 1 piece of peeled ginger (thumb-sized)

• 400 g green asparagus

• 100 g celery root

• 200 g courgette

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

• 2 tbsp lemon juice

• ½ tsp turmeric

• ½ tsp ground coriander

• 1 tsp soup seasoning

• Pinch of black pepper

• Uniodized rock salt

Preparation on the stove:

1. Dice the onion and chop the ginger.

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

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

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

Preparation in Thermomix:

1. Quarter the onion and put it in the mixing bowl with the ginger and ghee. Chop finely for 4 seconds/speed 4.5 . Push the mixture down with the spatula and add the spices.

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

3. Add coconut milk and lemon juice and puree for 1 minute/speed 5-8 . Start with 5 and then slowly increase 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 function and thus urine production.

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