GARDEN-FRESH ASPARAGUS SOUP
I just love the healthy snap of a bright-green new-season asparagus stalk. Enjoy their uniquely grassy, sweet flavour and their healthy-bacteria-boosting proteins in this fresh and uplifting soup.
2 tablespoons butter
2 tablespoons extra virgin olive oil, plus extra to serve
2 spring onions, finely chopped, plus extra curled in cold water, to serve ½ teaspoon curry powder ¼ teaspoon ground ginger ½ teaspoon ground turmeric Grated zest and juice of 1 lemon 2 medium turnips, peeled and diced 750ml (3 cups) vegetable stock
270ml tin additive-free coconut milk 175g (1 bunch) asparagus, cut into 1.5-cm pieces
½ teaspoon Celtic sea salt
Freshly cracked black pepper, to taste
STEP 1 Melt the butter with the oil in a large saucepan over medium heat. Add the spring onion; cook, stirring frequently, until soft. Add the curry powder, ginger, turmeric, lemon zest, juice and turnip and cook, stirring frequently, for 5 minutes.
STEP 2 Add the stock, coconut milk and asparagus, and simmer, partially covered, for 15 minutes or until the turnip is tender, then add the salt.
STEP 3 Remove from the heat; allow to cool slightly. Purée in batches in a food processor or blender until smooth. Reheat gently if necessary. Drizzle with olive oil, grind over pepper and garnish with curled onion.
SERVES 4 PREP 10 MINUTES COOK 25 MINUTES $2.90 PER SERVE