The Classic Cream of Asparagus Soup (page 234) is "an Ayurvedic take on the classical cream soup." Miriam gives you 9 possible variations on this cream soup and remember, since it's Ayurvedic, it's also vegan (no milk). For us this recipe alone is worth the price of the cookbook. We love soothing soups for our supper, and I always have at least one of the variation veggies in the refrigerator. I made both the Cream of Asparagus because it is Vata balancing. The taste was wonderful and subtle. The soup only took 35 minutes from start to finish but tastes like I'd cooked all day long. Here are the variations of this recipe: Cream of Celery; Cream of Fennel; Cream of Spinach, Watercress, Arugula, Chard; Cream of Cauliflower; and Cream of Corn.
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