Asparagus, Leek , Celery and Basil Soup

Asparagus, Leek, Celery and Basil Soup

While I have been in Wales I have had access to some of the fabulous farmer's markets, I was inspired to get a bunch each of asparagus, leeks, and basil. So, as usual, I rarely measure anything but add things as I go along.

This was a delicious but quite unusual soup and I hope you like it.

Asparagus is good for all doshas and considered a sattvic food. Overall Vatas should add digestive spices and heaviness by adding more ghee, Pittas should avoid pungent spices and reduce salt, Kaphas should reduce oils and salt. 

Ingredients 

• 2 Medium-sized leeks chopped up
• 2 Tablespoons of olive oil
• 1 Tablespoon of veggie bouillion 
• 1 Bunch of asparagus chopped 
• 2 Sticks of celery and the leaves and chopped
• A cup of non-dairy milk
• Bunch of fresh basil leaves
• Quater teaspoon of nutmeg
• A tablespoon of ghee or other oil for frying.

Directions

Boil the chopped asparagus in a saucepan in lightly salted water for about 5 mins.

Heat the ghee and add leeks and celery, cooking over low heat until softened, add the asparagus, cover with water and add the bouillion. Bring to the boil, reduce heat, cover and simmer for 10 minutes or so.

Add less water for a thicker soup, you will be adding the milk later.

Put the soup into a blender and blend, add the milk and basil leaves and blend again. You will probably need to gently reheat it before serving.

Drizzle a little oil at the end.