Coconut Asparagus Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 7.5 g | (8 %) | ||
| Fat | 17.91 g | (15 %) | ||
| Carbohydrates | 21.71 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.14 g | (17 %) |
| Vitamin A | 277.91 mg | (34,739 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.07 mg | (26 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 3.82 mg | (32 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 299.1 μg | (100 %) | ||
| Pantothenic acid | 0.56 mg | (9 %) | ||
| Biotin | 2.06 μg | (5 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 26.37 mg | (28 %) | ||
| Potassium | 708.43 mg | (18 %) | ||
| Calcium | 76.86 mg | (8 %) | ||
| Magnesium | 47.49 mg | (16 %) | ||
| Iron | 2.83 mg | (19 %) | ||
| Iodine | 1.26 μg | (1 %) | ||
| Zinc | 1.55 mg | (19 %) | ||
| Saturated fatty acids | 13.28 g | |||
| Cholesterol | 22.9 mg |
Ingredients
- Ingredients
- 500 grams white Asparagus
- 250 grams green Asparagus
- 1 sprig Lemongrass
- 2 Curry leaves
- 1 onion
- 100 grams starchy potatoes
- 3 Tbsps butter
- 100 milliliters dry white wine
- 600 milliliters Vegetable broth
- 100 milliliters Coconut cream
- salt
- ½ organic lemon (Juiced and zested)
- Nutmeg
- Curry powder
Preparation steps
Peel bottom thirds of green asparagus and peel white asparagus entirely. Place discarded parts of asparagus into a saucepan and combine with 250 ml (approximately 1 cup) of water together with halved lemongrass and curry leaves. Simmer, covered, for about 10 minutes on low heat. Strain through a sieve.
Cut asparagus stalks diagonally into 2-3 cm (approximately 1 inch) long pieces. Peel onion and potatoes, dice.
Heat 1 tablespoon of butter in a pan and saute onion until soft. Add potatoes and about half of white asparagus, deglaze pan with white wine. Add broth and asparagus broth and simmer, covered, for about 20 minutes or until soft. Add coconut cream and puree soup with an immersion blender. Strain through a sieve and simmer a little or add more broth, depending on desired consistency. Add remaining white asparagus to the soup and simmer on low heat. Add green asparagus and simmer for 8 minutes more. Season with salt, lemon juice, zest and nutmeg.
Remove asparagus from the soup with a slotted spoon and place into soup bowls. Whisk soup with remaining butter until frothy and pour over asparagus. Sprinkle with curry powder and serve.
