Variation On A Classic Dish

Cream of Asparagus Soup with Coconut Milk

Average: 4.5 (4 votes)
(4 votes)
Cream of Asparagus Soup with Coconut Milk

Cream of asparagus soup with coconut milk - Exotic delicacy with special freshness

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Health Score:
98 / 100
45 min.

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.

1 serving contains
(Percentage of daily recommendation)
Calorie431 cal.(21 %)
Protein8 g(8 %)
Fat36 g(31 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage6.7 g(22 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.5 mg(29 %)
Vitamin K67.2 μg(112 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.2 mg(14 %)
Folate186 μg(62 %)
Pantothenic acid1.3 mg(22 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C51 mg(54 %)
Potassium699 mg(17 %)
Calcium86 mg(9 %)
Magnesium57 mg(19 %)
Iron2.6 mg(17 %)
Iodine13.6 μg(7 %)
Zinc1.4 mg(18 %)
Saturated fatty acids32.6 g
Uric acid51 mg
Cholesterol0.1 mg
Complete sugar10 g


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
1 organic lime
1 handful cilantro
How healthy are the main ingredients?
Coconut milkpotatosalt

Kitchen utensils

1 Grater, 1 Pot, 1 Immersion blender

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.