Creamy Asparagus And Coconut Soup Recipe

About this recipe

A light and flavorful asparagus soup made with coconut milk, perfect for a satisfying Jain-friendly dinner. This dish is quick to prepare and offers a creamy texture with a hint of spice.

Ingredients

• 50G Picard Chopped Flat Parsley
• 165 Ml Tropical Sun Coconut Milk Mini
• 400G Love Me Tender Fresh And Flavourful Asparagus
• - Tata Salt
• - Schwartz Paprika
• 50G Top-Op Nutmeg Powder 50g
• 1 Kg Fine Sea Salt, 1Kg

Instructions

1. 1. Cut off the top 1-inch of frozen asparagus and set aside.
2. 2. Chop the remaining asparagus stalks and place them in a blender.
3. 3. Add 400 ml of coconut milk and blend on high for 1 minute until smooth.
4. 4. Transfer the blended mixture to a saucepan, add the reserved asparagus tips, and heat gently until it begins to scald. Do not let it boil.
5. 5. Stir in 1/2 tsp of salt and 1/4 tsp of nutmeg powder for flavor.
6. 6. Serve immediately, garnished with a sprig of parsley and a pinch of paprika.