Crafted with intention, this healing soup serves as a warm embrace during times of emotional vulnerability and physical depletion. The combination of bone broth and ghee deeply nourishes and rebuilds ojas, the subtle essence that supports immunity, vitality, and emotional resilience. Asparagus, bitter and astringent in nature, helps clear excess Kapha from the lungs and sinuses while gently detoxifying the liver—a key organ in processing grief and emotional heaviness. Potatoes provide grounding sweetness, soothing Vata imbalances that often arise with stress or sadness. Hingvastak churna kindles Agni without overstimulation, helping digest both food and feelings. This soup is ideal in times of retreat, offering warmth, nourishment, and gentle purification for body and mind.
Ingredients
1 large baking potato, peeled and diced
1 bunch asparagus
1 qt chicken bone broth, divided
½ c cream (dairy or non-dairy alternative)
1 small onion, diced
3 Tbsp ghee
⅛ tsp freshly ground black pepper
¼–½ tsp Hingvastak churna
Salt to taste
Preparation & Cooking Steps
Prepare the Asparagus Purée
Trim woody ends from the asparagus. Simmer ends in 2 c bone broth until tender. Blend with ½ c cream into a smooth purée. Set aside.
Sauté the Base
In a soup pot, heat 3 Tbsp ghee over medium heat. Add onion, potato, PHS, black pepper, and Hingvastak. Sauté until onions soften and potatoes are lightly golden.
Simmer the Soup
Add remaining 2 c bone broth. Simmer until potatoes are nearly cooked. Add chopped asparagus spears (tips and tender stalks). Cook until just tender.
Combine and Finish
Stir in the asparagus-cream purée. Warm gently without boiling. Adjust salt and seasonings. Serve warm, mindfully.
Dosha Variations
Vata: Use full-fat cream, add a pinch of nutmeg, and serve with warm flatbread.
Pitta: Use coconut cream, reduce black pepper, and garnish with fresh cilantro.
Kapha: Use less cream, add ginger and serve with a dash of cayenne.
