Spring is in full swing and right now the simplest but best recipes are being created. This creamy asparagus soup is proof that you don’t need complicated ingredients or hours in the kitchen. Just a few ingredients – and the result is like from a restaurant. Asparagus is literally a spring superfood: it is full of vitamins and folic acid, it supports digestion, it has a mild, fresh taste that goes well with soups. And what’s best – it’s freshest and tastiest in the spring.
This recipe is based on a simple idea: let the asparagus stand out.
- 2 tablespoons of unsalted butter or extra virgin coconut oil
- 1 small onion, chopped
- new potatoes, small cubes, amount to taste
- 1 tablespoon green curry paste or to taste (optional)
- asparagus, cleaned and cut into 1.2 cm pieces, amount to taste
- 410 g of full-fat coconut milk
- 1 1/2 teaspoons sea salt or to taste
- 1 1/4 cups of water
- 1 lemon or lime
- Fry the onion in butter or oil
- Add the potatoes and let them soften
- Stir in the curry paste (if you want extra flavor)
- Add coconut milk and water
- Add the asparagus (just a few minutes)
- Blend until smooth
Done in about 25 minutes. Finally, add a few drops of lemon or lime, a drop of olive oil and fresh herbs. Acidity and freshness can take the soup to a completely different level. You can turn an ordinary soup into an experience if you add chopped chives, crispy croutons or seeds, and a grated egg.
