Anglo-Indian Asparagus Soup

Ingredients

In this adaptation of Zuppa di asparagi to Anglo-Indian cuisine, we incorporate spices commonly used in Anglo-Indian cooking to add a unique twist to the original Italian recipe. The addition of aromatic spices such as cumin, coriander, and turmeric infuses the soup with warm and exotic flavors, giving it an Anglo-Indian touch. We alse have the original recipe for Zuppa di asparagi, so you can check it out.

• 500g (1.1 lb) asparagus, trimmed and chopped 500g (1.1 lb) asparagus, trimmed and chopped
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/4 teaspoon chili powder (adjust to taste) 1/4 teaspoon chili powder (adjust to taste)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 10g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat ghee in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion turns translucent.
2. 2.
   Add the cumin powder, coriander powder, turmeric powder, and chili powder to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the chopped asparagus to the pot and sauté for a few minutes until slightly tender.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the asparagus is fully cooked and tender.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Return the soup to the pot and stir in the coconut milk. Season with salt and freshly ground black pepper to taste.
7. 7.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.

Treat your ingredients with care...

• Asparagus — Choose fresh asparagus with firm stalks and vibrant green color. Trim the tough ends before chopping.
• Ghee — Ghee adds a rich and nutty flavor to the soup. If you prefer a vegan version, you can substitute it with vegetable oil.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut cream before serving.
• Adjust the amount of chili powder according to your spice preference.
• Serve the soup with a side of warm crusty bread or naan for a complete meal.
• Garnish with a squeeze of fresh lemon juice for a tangy twist.
• To make the soup more substantial, you can add cooked rice or quinoa.

Serving advice

Serve the Anglo-Indian Asparagus Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro for added freshness and aroma. Accompany the soup with warm crusty bread or naan for a satisfying meal.

Presentation advice

Present the Anglo-Indian Asparagus Soup in elegant soup bowls, showcasing its vibrant green color. Drizzle a swirl of coconut cream on top for an artistic touch. Serve with a sprig of fresh cilantro on the side for a pop of green.