Cream of asparagus soup with green curry
Asparagus season is in full swing, so it's the perfect time to prepare an aromatic asparagus soup. A dash of spicy green curry paste will give the soup a unique flavor, and the addition of coconut milk guarantees a pleasant, creamy consistency. This soup is sure to delight even the most discerning palates.
Number of servings
4
Sharpness level
LIGHTLY SPICY
Preparation time
45 min.
Difficulty level
EASY
INGREDIENTS
- 400 ml light coconut milk 11%
- 2 tsp green curry paste
- 500 ml vegetable broth
- 500 g green asparagus
- 2 potatoes
- 2 medium onions
- 2-3 cloves of garlic
- 1 parsley
- ½ leek
- 100 g baby spinach
- Salt, black pepper to taste
- Frying oil
A METHOD OF PREPARING
- Slice the green asparagus and remaining vegetables. Pour oil into a pot and sauté the vegetables for about 5 minutes. Then add the broth and simmer until the vegetables are tender. Near the end of cooking, add the green curry paste and coconut milk.
- Remove from heat and add the spinach. Then blend the soup until smooth and creamy. Season to taste.
- Serve the ready cream soup with a spoonful of coconut milk.
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