Asparagus, Kale & Coconut Soup
found in Starters - Soup
 | Vegetarian |  | Vegan |  | Nut Free |  | Gluten Free |  | Dairy Free |
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Prep: 30 minutes
Cook: 20 minutes
Difficulty:
Moderate
Pay homage to asparagus and kale with this decadent soup
Ingredients
- 40g coconut chunks
- 200g kale, sliced and rinsed
- 450g asparagus
- 2 tbsp olive oil
- 1 vegetable stock cube
- 1 tsp herbes de provence
- 400ml coconut milk
- 1 tbsp cornflour
Directions
1
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Line a baking tray with baking paper, arrange the coconut slices on it and bake for 8-10 mins, until golden. Set aside.
2
Meanwhile, break the tough ends off the asparagus and discard, then cut off the tips and set aside. Cut the remaining spears into 1cm discs.
3
In a large pan, cook the onion in the oil over a low heat for 8 mins, until soft. Add the sliced kale, vegetable stock cube, herbs and 400ml water. Bring to the boil and simmer for 8 mins, stirring to make sure the kale cooks evenly.
4
Add the sliced asparagus spears and cook for a further 5 mins. Stir in the coconut milk and simmer for another 2-3 mins, then puree with a handheld blender.
5
Mix the cornflour with 2 tbsp cold water and stir into the soup. Simmer for 2 mins to thicken.
6
Meanwhile, bring another pan of water to the boil and add the reserved asparagus tips. Simmer for 3-4 mins, then drain.
7
Serve the soup topped with the coconut and asparagus tips.
