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Recipe

Garden-fresh asparagus soup

This delicious asparagus soup from Lee Holmes' book, Heal Your Gut, is full of healthy-bacteria boosting proteins that will set you on track to a better digestion. Plus, it tastes amazing - win, win.

Aug 31, 2015 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Garden-fresh asparagus soup
  • 2 tablespoon butter
  • 2 tablespoon extra virgin olive oil, plus extra to serve
  • 2 spring onions, finely chopped, plus extra, curled in cold water, to serve
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • grated zest and juice of 1 lemon
  • 2 medium turnips, peeled and diced
  • 750 millilitre vegetable stock
  • 270 millilitre tin additive-free coconut milk
  • 175 gram asparagus, cut into 1.5 cm pieces
  • 1/2 teaspoon celtic sea salt
  • freshly cracked black pepper, to taste

Method

Garden-fresh asparagus soup
  • 1
    Melt the butter with the oil in a large saucepan over medium heat. Add the spring onion and cook, stirring frequently, until soft. Add the curry powder, ginger, turmeric, lemon zest, juice and turnip and cook, stirring frequently, for 5 minutes.
  • 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.
  • 3
    Remove from the heat and allow to cool slightly, then purée the mixture in batches in a food processor or blender until smooth. Reheat gently if necessary, then drizzle with olive oil, grind over black pepper and garnish with curled spring onion.

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