Easy Vegan Asparagus Soup (prebiotic, gluten free, keto)
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Living since more than 7 years abroad in countries where white asparagus
is not common like in Germany I switch to green asparagus and enjoy it in many
ways. I especially like that I don’t have to peel it, so it make a great and
quick to prepare nutritious vegetable in my diet.
Asparagus is one of those super healthy veggies which you either like or
now. For my part I love asparagus! Consumed raw it is a great prebiotic food
which boosts the good bacteria in you git and is a delicious and crunchy add on
to fresh salads and don’t worries it tastes great raw and has no strong flavour
at all! Give it a try.
When cooked asparagus’ Vitamin A content even increases and it provides
as well Vitamin C and B6. Additional it’s a fat free and cholesterol free vegetable
and provides iron, magnesium and calcium!
Coconut cream is cholesterol free as well and loaded with healthy fats.
This easy vegan asparagus soup is gluten free, starch free, fast to
prepare, healthy and low carb which makes it the perfect weight loss, keto and
paleo meal!
Let’s go cooking!
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Recipe for 2 servings:
Fresh Ingredients:
8 sticks of big green asparagus, ends cut off
Basics:
1 medium onion (1/2 cup), diced
2 garlic cloves, diced (2tbsp.)
1-2 tsp. Olive Oil
1 can of full fat coconut cream
½ cup of filtered water
Spices:
Each ¼ tsp. cracked black pepper and turmeric
1 tsp. Himalayan salt
½ tsp. fengu greek
How to do:
·
Remove the ends from the asparagus and the heads. Keep
the head separately, discard the ends. Cut the stems of the asparagus into
smaller pcs, around 2cm
· Heat up 1 tbsp. of olive oil in a small casserole and fry up the onions
· Once the onions lightly start to brown add the garlic, mix
· Add the asparagus and continue to fry till it gets brownish as well as the garlic
· Add the spices and give it a good stir
· Add the coconut Cream and water, let simmer for 5 min
· Let cool down for 10-15 min and blend it
· Add the asparagus head and start to simmer again till they are tender
· Garnish with some whipped coconut cream and fresh herbs
· Heat up 1 tbsp. of olive oil in a small casserole and fry up the onions
· Once the onions lightly start to brown add the garlic, mix
· Add the asparagus and continue to fry till it gets brownish as well as the garlic
· Add the spices and give it a good stir
· Add the coconut Cream and water, let simmer for 5 min
· Let cool down for 10-15 min and blend it
· Add the asparagus head and start to simmer again till they are tender
· Garnish with some whipped coconut cream and fresh herbs
Tip:
If white asparagus is available to you you can switch it for the green
one. Just keep in mind to feel it first.
Extra Tip:
The flavour of asparagus soup increases the longer it has time to rest.
You can easily prepare it the day before and it will taste even better.
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