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🍽️ Creamy Asparagus Coconut Soup

431 kcal · 30 min · 4 servings

Ingredients

• 600 g green asparagus
• 150 g coconut flesh
• 2 spring onions
• 1 small green chili pepper
• 200 g floury potatoes
• 2 tbsp coconut oil
• 2 tbsp green curry paste (20 g)
• 700 ml vegetable broth
• 300 ml coconut milk
• salt
• pepper
• 1 lime
• 1 handful coriander (5 g)

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Trim off the woody bottom ends.
3. 3. Separate the tender tips from the stalk.
4. 4. Halve the tips lengthwise.
5. 5. Set the tips aside.
6. 6. Cut the remaining asparagus stalk into small cubes.
7. 7. Grate the coconut finely.
8. 8. Set aside one quarter of the grated coconut for later.
9. 9. Peel and wash the spring onions.
10. 10. Dice the spring onions finely.
11. 11. Cut the chili pepper in half lengthwise.
12. 12. Remove the seeds from the chili.
13. 13. Wash the deseeded chili.
14. 14. Chop the chili finely.
15. 15. Peel the potatoes.
16. 16. Cut the potatoes into small pieces.
17. 17. Heat the coconut oil in a pot.
18. 18. Sauté the spring onions and chili cubes over medium heat for 4 minutes.
19. 19. Add the asparagus cubes.
20. 20. Cook the asparagus cubes for another 4 minutes.
21. 21. Stir in the curry paste.
22. 22. Add the grated coconut.
23. 23. Fry the mixture for 2 minutes.
24. 24. Deglaze the mixture with the broth.
25. 25. Add 250 ml of coconut milk.
26. 26. Season the soup with salt and pepper.
27. 27. Let the soup simmer over low heat for 20 minutes.
28. 28. Rinse the lime under hot water.
29. 29. Dry the lime thoroughly.
30. 30. Cut 4 thin slices from half a lime.
31. 31. Squeeze the juice from the remaining half of the lime.
32. 32. Wash the cilantro.
33. 33. Shake the cilantro dry.
34. 34. Pick off the cilantro leaves.
35. 35. Reserve some leaves for garnish.
36. 36. Chop the rest of the cilantro.
37. 37. Blend the soup until smooth.
38. 38. Stir the chopped cilantro into the soup.
39. 39. Stir the lime juice into the soup.
40. 40. Divide the soup among bowls.
41. 41. Garnish each bowl with a lime slice.
42. 42. Garnish each bowl with the asparagus tips.
43. 43. Garnish each bowl with the remaining coconut flakes.
44. 44. Garnish each bowl with the reserved cilantro leaves.
45. 45. Drizzle each plate with the remaining coconut milk.

Nutrition per serving

• kcal: 431
• Protein: 8 g · Fett/Fat: 36 g · Carbs: 18 g