Gluten-free cold beetroot and asparagus soup

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Perfect for spring days – light, nourishing, and ready in 45 minutes! Thanks to garlic, ginger, and chili paste and coconut milk, this cold soup gains a unique flavor – without the unnecessary calories!

Number of servings

Sharpness level

MILD

Preparation time

45 min

Difficulty level

EASY

INGREDIENTS

2 tsp House of Asia Garlic, Ginger and Chili Pastes
100 ml Coconut milk 12-14% House of Asia and/ or Coconut milk 16-19% UHT Kara
4 tablespoons House of Asia Rice Vinegar
1 bunch of beet greens
150 g green asparagus
1 green cucumber
4 radishes
1 liter of vegetable broth
30 g finely chopped coriander
30 g finely chopped spring onions
1 teaspoon of salt
1/2 teaspoon of pepper
2 hard-boiled eggs

A METHOD OF PREPARING

Finely chop the beet leaves, grate the beetroot, and cut the asparagus into thin slices.
Bring the broth to a boil. Add the chopped chard and asparagus. Bring to a boil again, add the vinegar, and let cool. Season with coconut milk and herbs. Stir.
Grate the cucumber and radish, season with salt, and set aside for 5 minutes. Squeeze out excess water and add to the soup. Stir and season with salt and pepper, if necessary.
Refrigerate the cold soup. Serve with an egg.

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