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This springtime favorite gets its delicious and deceptively creamy flavor from a combination of health-enlivening ghee, fresh vegetables, and fragrant herbs.
Asparagus is rich in folic acid and vitamins C and B6. It is also an excellent source of the antioxidants glutathione and rutin.
2 teaspoons ghee Find our ghee recipe here.2 large leeks, chopped1 teaspoon black pepper1 teaspoon Braggs Liquid Amino Acid or tamari sauce¼ pound white potatoes, peeled and cubed1 tablespoon tarragon1 teaspoon thyme¾ pound asparagus (discard bottom 1 ½ inch and cut into 1-inch pieces)4–6 cups vegetable stock (enough to cover potatoes in pot)½ teaspoon nutmeg2 tablespoons parsley, chopped
In a large pot, heat the ghee. Sauté the leeks and add pepper and Braggs. Continue to simmer the leeks. Add the potatoes, tarragon, and thyme. Sauté until the potatoes are browned.
Add the asparagus pieces and cover the vegetables with vegetable stock. Simmer until the potatoes are tender.
Purée the soup into a smooth consistency using a handheld blender, standard blender, or food processor. Garnish soup with nutmeg and parsley.
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