Asparagus and pistachio shorba (Soup)

Ingredients
asparagus, cut into half, 150 g, pistachios, chopped, 150 g, onion, chopped, 100 g, green peas, 80 g, curd, 50 g, kewda water, 2 drops, veg. stock, 200 ml, ginger-garlic paste, 10 g, white pepper, 1 g, green cardamom, powdered, 5 g, ghee, 100 g, salt to taste
Method
• In a pan, add ghee and sauté the asparagus and pistachios with the onions.
• Then, add the green peas and curd to it.
• Blend this mixture to make a puree and set aside.
• In another pan, add the ginger-garlic paste. To it, add the asparagus puree along with kewda water and vegetable stock.
• Season with salt, pepper and cardamom powder. Serve hot.