Ingredients

• 5 to 6 stalks - fresh asparagus
• 2 stalks - lemongrass
• 2 stalks - mint leaves
• 1 stalk - basil leaves
• 1/2 tsp - lemon rind, grated
• 1 - carrot, sliced thinly
• 2 to 3 florets - broccoli, sliced thinly
• 2 florets - cauliflower, sliced thinly
• 2 tbsp - moong sprouts
• 1/2 tsp - lemon juice
• 1/2 tsp - white vinegar
• 1 - small onion, sliced thinly
• 1 tbsp - butter
• Salt, to taste
• Pepper, to taste
• 2 liters - water

How to Make Asparagus Lemongrass Soup

• Boil 2 to 3 stalks of asparagus, drain keep aside.
• Chop remaining thinly, keep aside.
• Put water to boil, add lemon grass, basil, and simmer for 8 to 10 minutes.
• Strain and keep aside till required.
• Heat butter in pan, till well melted.
• Add carrot, onion, moong sprouts, broccoli, chopped asparagus.
• Stir-fry till carrots feel tender but not mushy.
• Add strained stock, lemon rind, bring to a boil.
• Add salt, pepper, vinegar, chopped mint.
• Serve hot with croutons/fried noodles.