Spicy Asparagus Soup with Tomatoes and Lemongrass
Nutritional values
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 66.3 μg | (111 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 615 mg | (15 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- salt
- sugar
- 1 sprig Lemongrass
- 2 centimeters fresh ginger
- 2 sprigs cilantro (with roots attached)
- 3 Lemon leaves
- 100 grams Cherry tomatoes
- 1 red chili pepper
- 1 Tbsp soybean oil
- 400 milliliters Coconut milk
- 4 Tbsps light soy sauce
- 1 Tbsp Fish sauce
- salt
- freshly ground peppers
Preparation steps
Cut off woody ends from asparagus and peel stalks. Cook asparagus in salted boiling water with a pinch of sugar, about 15 minutes. With a slotted spoon, remove asparagus. Rinse, drain and cut asparagus on the diagonal into 1.5 cm (approximately 2/3 inch) long pieces. Reserve 400-500 ml (approximately 1 3/4 to 2 cups) asparagus cooking liquid. Trim both ends of lemongrass and peel tough outer layer, then thinly slice crosswise. Peel and finely chop ginger and cilantro roots. Rinse cilantro, shake dry and slice the leaves into thin strips. Snip edges of lemon leaves several times.
Rinse and quarter cherry tomatoes. Rinse and halve chile lengthwise, remove seeds and ribs, and finely chop.
Heat soy oil in a saucepan. Add ginger and cilantro roots, chopped chile and lemongrass and sauté until fragrant. Add reserved asparagus cooking liquid and coconut milk. Add lemon leaves, season with soy sauce and fish sauce, and simmer over medium heat about 10 minutes. Remove lemon leaves. Add asparagus and tomatoes and cook until heated through. Stir in sliced cilantro leaves. Season soup to taste, and serve in warmed bowls.
