Coconut Asparagus Soup

    1 hour 10 minutes

    A beautiful soup with a delicate flavour and colour from asparagus and coconut milk. Top with crunchy homemade croutons.

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    Serves: 8 

    • 5 large potatoes, diced
    • 1 bunch asparagus, cut into short lengths
    • 1 stock cube
    • 1 bay leaf
    • 3 allspice berries
    • 1/2 teaspoon ground black pepper
    • pinch nutmeg
    • 4-5 cloves garlic
    • 400ml coconut milk
    • 2 tablespoons butter
    • 5 slices of stale brown bread, cubed

    Preparation:20min  ›  Cook:30min  ›  Extra time:20min resting  ›  Ready in:1hour10min 

    1. In a large saucepan of water, simmer the potatoes, asparagus, stock, bay leaf, allspice, pepper, nutmeg and garlic until the potatoes are tender. Remove bay leaf and allspice berries.
    2. Add coconut milk and simmer 2 minutes, then remove from heat and let stand 20 minutes. Puree the soup in a blender.
    3. Melt the butter in a frying pan and fry the pieces of bread until crispy. Reheat the soup and serve, garnish with croutons.

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