Asparagus soup with Indian spices is a rich soup with benefits of asparagus and Indian masalas. This soup is rich as cream is added but it is not very spicy. You may increase the quantity of chilies to make it hot.
Ingredients we will need for this preparation are:
Asparagus stalks : . . . . . 8 to 10
Onion (pyaj) : . . . . . . (small) one
Vegetable stock : . . . . . . 3 cups
Green chilies (hari mirchi) : 1 or 2
Garlic (lasoon) : . . . . . . 2 cloves
Fresh cream (malai) : . . 1/2 cup
Butter (makkhan) : 3 table spoon
Oil (tel) : . . . . . . . 2 table spoon
Mint leaves (pudina)
Salt (namak) as per your taste
Heat oil in a large pan and fry finely chopped onion till it is just transparent. Add finely chopped green chilies and garlic and fry for a minute. Add chopped asparagus and salt. Mix it well and saute till asparagus is soft. Add vegetable stock and bring it to boil. Let it cook for five to seven minutes.
Blend this soup with a blender to make a smooth liquid and then add cream and butter.
You can garnish this soup with mint leaves and add lemon juice.
To make vegetable stock, either use readily available vegetable stock cubes or boil any three vegetables with little turmeric powder, ginger paste and salt.
Also try this Broccoli soup
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