Cooking can be a spiritual act with that intention. That means turning off the cooking shows, putting away cookbooks with complicated recipes, and moving into your heart, where you have all the information you need to create simple, healing food. Allow your spirit to lead the process and you will be satisfied every time.
Step into your spiritual cooking practice with our delicious Creamy Asparagus Soup. It is a simple dish to put together -- just 15 minutes from start to finish -- which makes it a good reminder that your spiritual practices don’t need to last for hours to be meaningful. Spend these minutes in the kitchen being fully present in the process, expressing gratitude at each step for the people who contributed to bringing this food to you.
If you are a new cook (or better, if you are seasoned in the kitchen) and mess up, forgive yourself easily. In life, sometimes things flow, other times, they do not. View your mistakes as an opportunity to learn and grow. There is often an easy way to recover, and a good laugh at yourself brings ease and an open mind.
Creamy Asparagus Soup recipe
4 cups chopped asparagus (keep the tips separate)
3 Tbsp. ghee
3 one-inch pieces of lemongrass
½ tsp. mustard seeds
¼ tsp. mineral salt
⅛ tsp. black pepper
1 cup warm water
1½ cups raw or non-homogenized cow milk (use goat’s milk for a thinner and more astringent version, great for kapha season)
¼ cup chopped parsley (optional)
Warm the ghee in a stock pot over medium heat. Add the lemongrass, mustard seeds, salt and pepper. Simmer until the seeds pop and the aroma is lovely. Saving the tips, stir in the asparagus. Add the water and bring to a simmer. Bring the heat to medium-low, cover and gently cook for 3 to 5 minutes until the asparagus is tender, but not mushy (look for a slight resistance when you cut it with a knife). Add the milk and bring back to a boil just for a moment. Remove the pot from the heat and retrieve the lemongrass pieces. Blend until smooth. Return the soup to the cooking pot and toss the asparagus tips in. Cover for a few minutes with no additional heat to cook the tips (it won’t take long). Serve topped with chopped parsley.