How to make Quinoa and Asparagus Soup with Floating Islands -

A healthy soup alongwith the goodness of eggs

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Quinoa, Asparagus (ऐस्परैगस / शतावरी)

Cuisine : Fusion

Course : Soups

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Quinoa and Asparagus Soup with Floating Islands

Quinoa and Asparagus Soup with Floating Islands Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Quinoa and Asparagus Soup with Floating Islands Recipe

  • Quinoa 1 cup

  • Asparagus 8

  • Egg white 1

  • Butter 1 tablespoon

  • Shallots, sliced 6

  • Garlic, chopped 5-6 cloves

  • Parsley 2-3 sprigs

  • Curry powder 1 tablespoon

  • Salt to taste

  • Lemon juice 2 tablespoons

  • Basil leaves 1/2 cup

  • Oil 2 tablespoon


Step 1

Boil 4 cups water in a deep non-stick pan. Add the quinoa grains and boil for 10-15 minutes.

Step 2

Drain and set aside. Do not throw away the water.

Step 3

Trim the asparagus spears and blanch in boiling water. Place in chilled water. Keep the heads separate for garnish.

Step 4

Heat butter in a non-stick pan. Add the shallots, garlic and sauté for 2 minutes.

Step 5

Add the quinoa grains, parsley, ½ tablespoon curry powder and sauté for 2 minutes.

Step 6

Add 4 cups water in which quinoa is boiled. Once the water comes to a boil, add salt, asparagus and cook for 2-3 minutes.

Step 7

Blend to a coarse paste. Add the lemon juice and mix well. Add more water if the consistency is too thick.

Step 8

Blend the basil leaves, remaining curry powder and oil to a coarse paste.

Step 9

Bring sufficient water to a boil in a deep non-stick pan. Add salt.

Step 10

Beat egg whites with a pinch of salt till soft peaks are formed. Take a spoonful of beaten egg and place in boiling water.

Step 11

Boil for 30 seconds, drain with a slotted spoon and gently place in a bowl of chilled water.

Step 12

Brush the prepared pesto onto a soup plate. Place the asparagus heads at the base and place 4 egg white floating islands on top of asparagus heads.

Step 13

Pour the soup all around. Serve piping hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.