This is a recipe by Prabha that she developed from my prescriptions to patients.  During detox season I always recommend Asparagus, White Daycon Radish and Taro Root. It's detoxifying and includes binders to keep the toxins from reabsorbing. It also includes paneer for protein which makes it a complete meal. 

Ingredients:

• Asparagus (cut 1" pieces)............... 2 cups
• daicon radish (cubed)..................... 2 oz
• Edos/taro root (cubed).................... 5 oz
• Ginger chopped ........................... 1/2 tsp
• Curry leaves chopped................... 1/2 tsp
• Green chilies chopped.................. 1/4 tsp
• Ghee or olive oil.............................. 3 tbs
• your spice mix............................... 1/2 tsp
• Cilantro chopped .......................... 2 tbs
• Cooling Soma Salt to taste.

For Fried paneer garnish

• Paneer........................................... fried 1cup
• Turmeric powder............................ 1/4 tsp
• Fenugreek seeds…...................... 1/8 tsp
• Cumin seeds…….......................... 1/4 tsp
• Cooling Soma Salt to taste
• Ghee.............................................. 1 tbs
• Curry leaves.................................. 1 twig

Instructions:

1. Heat the ghee in a big frying pan, brown chopped curry leaves, ginger and
2. chilly combination and then add your spice mix( or add panch phoran and fry).
3. Add the asparagus, cover for and heat for a few minutes until the pieces are tender, take off the cover, sauté in medium heat until light brown.
4. In a separate small sauce pan, place Edos and radish, bring to a boil in just enough water to cover the pieces.
5. In about 10 minutes, when the pieces are cooked through, take it off the heat, let it cool.
6. Place this in a small blender with enough water to cover the pieces.
7. Puree this to make a creamy sauce. Pour this to the Frying pan with asparagus frying.
8. Mix slowly and well.

For Garnish

1. Heat the ghee in a small frying pan, brown fenugreek and cumin, add the curry leaves, soma salt and turmeric.
2. Add the paneer, fry until its golden brown.
3. Spoon your soup in to a bowl, garnish with fried paneer and chopped cilantro on top and serve warm.
4. Squeeze some lime juice over the whole dish.

Great with Indian chapatti bread or rice!