Coconut and asparagus soup

Крем супа с аспержи и кокос1 680x1024 Coconut and asparagus soup

Coconut and asparagus soup
Vegan recipe


1-2 potatoes
2 spring onion stalks
10 green asparagus
2 tablespoons coconut flakes
2 grains of Jamaican pepper
1 teaspoon dried celery leaves
4 sprigs of fresh parsley
4 sprigs of fresh dill
1 pinch of nutmeg
Salt and pepper
1 teaspoon of coconut oil
125 ml coconut milk

2-3 tablespoons of walnut oil (or other)


Half fill a medium saucepan with water and bring to a boil. Meanwhile, prepare the vegetables. Peel the potatoes or brush them well. Cut the bases of the asparagus.

Immerse the potatoes and onions in the boiling water first. Put all the dry spices, including the salt. In about 10 minutes, dip in the asparagus and coconut flakes. Continue cooking for another 10 minutes. Towards the end of cooking, add the fresh parsley and dill, coconut milk, coconut oil and walnut oil.

Mix the asparagus soup until smooth. A few asparagus heads can be reserved for serving. The soup is delicious both hot and cold.

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