GAR­DEN-FRESH AS­PARA­GUS SOUP

Homes+ (Australia) - - EASY FOOD -

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

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