Asparagus and coconut soup
This is a recipe that puts asparagus at the centre. The greens add a little minerally depth and the coconut milk some gentle creaminess. I love using coconut milk in soups – it adds silkiness...
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Cooking tools:
- Pan
- Stove
- Blender
- Immersion blender
- Ladle
- Mixing bowl
- Chef's knife
- Cutting board
- Airtight container
- Refrigerator
- Freezer
- Measuring cup
- Spoon
- Citrus press
Ingredients
- 2 tablespoons butter or coconut oil
- 1 leek, finely chopped
- 500g asparagus, trimmed and cut into 1.5cm pieces
- a small bunch of basil, leaves picked, stalks finely chopped
- 400g spinach or greens
- 1 x 400ml tin of coconut milk
- 500ml vegetable stock
- 1 lemon
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