Cream of Asparagus Soup with Coconut Milk
Cream of asparagus soup with coconut milk - Exotic delicacy with special freshness
Healthy, because
Even smarter
Nutritional values
With its high content of potassium and aspartic acid, asparagus has a dehydrating effect. The consumption of the noble vegetable brings the fluid balance in the body into equilibrium.
If you can't get fresh coconut for cream of asparagus soup with coconut milk, you can use ready-made coconut shreds from the baking department.
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 67.2 μg | (112 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 699 mg | (17 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 13.6 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 32.6 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 0.1 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 21 ozs green asparagus
- 6 ozs coconut pulp
- 2 scallions
- 1 small green chili pepper
- 7 ¼ ozs floury potatoes
- 2 Tbsps Coconut oil
- 2 Tbsps green curry paste
- 24 ozs Vegetable broth
- 11 ozs Coconut milk
- salt
- peppers
- 1 organic lime
- 1 handful cilantro
Kitchen utensils
Preparation steps
Wash asparagus, cut off woody ends. Separate asparagus tips, cut in half lengthwise and set aside, cut remaining asparagus into small pieces. Finely grate coconut and set aside ¼ of it. Clean, wash and finely dice spring onions. Halve chili pepper lengthwise, remove seeds, wash and chop. Peel potatoes and cut into small pieces.
Heat coconut oil in a saucepan. Sauté spring onions and chili cubes in it over medium heat for 4 minutes. Add asparagus pieces and cook for 4 minutes. Stir in curry paste and grated coconut and sauté for 2 minutes. Deglaze with broth and add 8 ounces coconut milk. Season soup with salt and pepper and simmer on low heat for 20 minutes.
Meanwhile, rinse lime in hot water, rub dry and cut 4 thin slices from 1 half; squeeze juice from the rest. Wash cilantro, shake dry and pluck off leaves, set aside some, chop remaining.
Puree cream of asparagus soup with cilantro and lime juice. Then divide into bowls and top with 1 lime slice, asparagus tips, remaining coconut flakes and cilantro set aside and drizzle with remaining coconut milk.
