asparagus soup – with coconut

Spargelsuppe 4

Ingredients (serves 1)


1 cm ginger
1 garlic glove
2 green onions
500 g white asparagus
½ tsp lemon grass (powder)
300 ml water (outcome: 150 ml asparagus-water)
1 tsp coconut oil
1 tsp vegetable stock (powder)
200 ml coconut milk



Peel and chop ginger and garlic glove. Wash and slice green onions. Wash and peel asparagus. Cut of the head and the woody ends and dice the asparagus.

For the asparagus-water cook asparagus peel together with water and lemon grass for 10 minutes.

Heat a saucepan over medium heat. Once hot, add the oil. Add the green onions, ginger, garlic  and cook it for 1-2 minutes.

Add head of asparagus and asparagus pieces and let them cook for another 2 minutes. Add asparagus-water, coconut milk and vegetable stock and let it cook for 15 minutes (low heat).

Separate the head of asparagus from the soup. Blend the soup. Season to taste with salt and pepper and add the head of asparagus.

Spargelsuppe 4




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