Cream of Asparagus Soup
Delicios, nutritious, and easy to prepare Cream of Asparagus Soup
Servings: 4 people
- 2 lb. asparagus, ends trimmed, cut into 1" pieces
- 2 tsp butter vegan or regular
- 1 garlic clove, minced
- salt as needed
- 1/4 leek branch
- 1 cup full-fat coconut milk
- 1- 1 1/2 cup vegetable broth
- 1 tbsp coconut oil
In a heavy pot over medium heat, add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add vegetable broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
Place the soup in a blender or food processor until you get a puree soup. Add the butter on a pot, then add the soup from the blender to the pot. Stir in coconut milk, then warm over low heat. Season with salt and pepper to taste.
Garnish with herbs and more coconut cream or milk.
ENJOY! Optional to eat it with toasted bread
Serving: 1serving | Calories: 216kcal | Carbohydrates: 13g | Protein: 6g | Fat: 18g | Saturated Fat: 15g | Cholesterol: 5mg | Sodium: 618mg | Potassium: 592mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2183IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 7mg