Cream of Asparagus Soup Recipe
This simple soup is packed with two nutritional superheroes: Asparagus and Coconut.
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.