Perfect for both lunch and dinner, this soup is equally healthy and delicious. 


  • 1 ½ tsp vegetable oil or ghee

  • ½  small–medium onion, peeled and sliced

  • 1 fat clove of garlic, peeled and chopped

  • 250g asparagus, woody ends discarded, sliced into 1cm rounds,

  • leaving the tips longer

  • 50g potato, peeled and cut into small cubes

  • 150ml water

  • 150ml vegetable stock

  • ½ tsp garam masala (omit if you have a serious pitta imbalance)

  • Salt and freshly ground

  • black pepper (pitta should omit the pepper)


  • 1.

    Asparagus is a great vegetable that suits all three doshas. Apart from its many inherent minerals, it is considered very good for fertility. It was also considered an aphrodisiac so was sometimes called ‘lady with the 100 husbands’! As with all Ayurvedic soups, it is made without cream, although vata and, to a lesser extent, pitta can add a little A great start to a meal or with a little bread for a light meal.

  • 2.

    Heat the ghee or oil in a medium non-stick pan. Add the onion and sauté until soft, around 4–5 minutes. Add the chopped garlic and cook for another 30–40 seconds, stirring often. Add the asparagus, potatoes, water and stock. Bring to a boil, then cover and cook gently until the vegetables are just soft, around 10 minutes.

  • 3.

    Purée until smooth. Reheat if necessary, stir in the garam masala and season to taste with salt and pepper, then serve.


You can find this recipe in Anjum's new cookbook Eat Right For Your Body Type.

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