Springtime Asparagus Soup

 
Asparagus is the queen of springtime vegetables, in fact, there are festivals throughout Europe dedicated to this seasonal beauty.

High in vitamins and minerals, notably vitamin K, asparagus also offers a unique pre-biotic called inulin, which feeds the healthy bacteria in your colon. It’s best eaten as fresh as possible, hopefully within 48 hours of picking to enjoy all of its benefits.

This soup is creamy and rich, perfect for a rainy spring day.

 
Ingredients
2 1/2 cups chopped asparagus
2 tsp coconut butter
3 chopped shallots
1/2 cup chopped red potatoes
3 cups vegetable stock
8 pieces asparagus, cut in half for garnish

Preparation
1. Sauté the asparagus spears in 1/2 of the coconut butter for 30 seconds and keep aside for garnish.
2. Heat the remaining coconut butter in a deep non-stick pan, add the shallots and potatoes and sauté for 3 to 4 minutes.
3. Add 2 cups of vegetable stock, mix well and simmer till the potatoes are nearly cooked.
4. Add the asparagus, mix well and cook for a few more minutes. Cool completely.
5. Blend the mixture in a mixer to smooth puree.
6. Transfer the puree back to the pan, add the salt, pepper and remaining vegetable stock and bring to boil.
7. Serve hot garnished with the sautéed asparagus spears.

BACK TO BLOG