Asparagus, Garlic & Lemon Soup –

Ingredients

• 25g butter or coconut oil
• 6 cloves garlic
• 3 shallots (peeled and quartered)
• 750g asparagus spears, woody ends trimmed, 12 tips reserved
• 450ml hot vegetable stock
• 1 zest of lemon
• 1 tbsp plus 1 tsp coconut sugar or agave nectar
• 1-2 tsp ACV or white wine vinegar
• 1 Juice of lemon
• 50ml coconut milk
• 1 tbsp arrowroot flour dissolved in 1 tbsp cold water
• Pinch of sea salt
• Pinch of black pepper
• 0.88oz butter or coconut oil
• 26.25oz asparagus spears, woody ends trimmed, 12 tips reserved
• 15.75fl. oz hot vegetable stock
• 1.75fl. oz coconut milk
• Step 1 Add the butter, garlic, and shallots to the jug and seal the lid. Select CHOP. Once the programme is complete select SAUTÉ and let the programme run.
• Step 2 Add the remaining ingredients except for the reserved asparagus tips, coconut milk, lemon juice, arrowroot flour slurry, sea salt, and pepper. Select SMOOTH SOUP and let the programme run.
• Step 4 Select COOK, MED, and cook until the mixture begins to bubble and thicken. PULSE a few times before serving.
• Step 5 In a hot skillet add a little butter or coconut oil and melt. Add the reserved asparagus tips. Fry for 2-3 minutes before using to top your soup.
• Step 6 The soup can be stored in an airtight container in the refrigerator once cooled. Use within 2-3 days.