A delicious hearty and healthy asparagus soup free from: gluten, grains and dairy. An easy way to eat more veggies!
2 cups (22 spears)
Asparagus spears (woody end trimmed)
Courgette/zucchini, peeled and chopped
Red onions, chopped
Garlic cloves, minced
2 cups (500ml)
1/2 cup (112ml)
Extra virgin olive oil
Melt two tablespoons of olive oil in a large saucepan on a medium to low heat. Add the onions and garlic and sauté until soft and translucent. Add in the ginger and tumeric and stir well.
Add in the asparagus, courgettes/zucchini, vegetable stock and coconut milk. Season well with salt and pepper and bring the mixture to the boil. Then, reduce and simmer on a low heat for 20 minutes.
Transfer the soup to a blender and blend to desired consistency. Decorate with extra coconut milk if desired.