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Cream of Asparagus Soup Recipe
This simple soup is packed with two nutritional superheroes: Asparagus and Coconut.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Course:
Appetizer, Main Course, Snack, Soup
Cuisine:
American
Servings:
4
Ingredients
1
lb
asparagus
chopped into one-inch pieces ((first remove about an inch of the woody stems))
1
cup
sweet onion
chopped
1
tbsp
olive oil
organic extra virgin
3
cups
vegetable stock
or homemade chicken broth
2
tsp
garlic
minced ((or 1 Dorot crushed frozen garlic cube))
2
tsp
ginger root
minced
1 ½
cups
coconut milk
canned organic
salt and pepper to taste
2
tbsp
shredded organic coconut for garnish
(optional)
Instructions
Over medium heat, sauté onions in olive oil for 2-3 minutes.
When soft, add garlic and ginger and continue sautéing for another 2 minutes.
Add vegetable broth and bring to a boil.
Add asparagus (reserving some of the tips for garnish) and reduce heat. Simmer for 20-25 minutes.
Place soup in a high speed blender with the coconut milk and blend until smooth.
Garnish with the reserved asparagus tips and shredded coconut.
Notes
Makes about four ten-ounce servings.