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Green Asparagus Soup with Coconut Milk

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Adjust Servings:
1 kg Asparagus green
2 Onion medium
3 tbsp Extra Virgin olive oil
700 ml Vegetable stock
1/2 tsp Lemon zest
250 ml Coconut milk full-fat
1 tsp Smoked paprika
1 tsp Fresh ginger
1 tsp Garlic
to taste Salt
Lemon juice
Pumpkin seeds

Green Asparagus Soup with Coconut Milk

  • 25 min
  • Serves 6
  • Medium


  • Serving:



I want to describe this soup and the word “eclecticism” comes to mind, i.e. combinations of different styles. In this recipe, you will meet Eastern and European cooking techniques and flavors, seemingly not quite combined at first glance, but in fact, giving a very interesting full flavor.  The soup has a delicate, silky texture, a fresh asparagus flavor with hints of ginger, garlic, smoked paprika and lemon… Although the soup is made with coconut milk, it only contributes to the softness and a slight sweetness, the soup has no coconut aftertaste.

Green asparagus cooks quickly, so the recipe, though eclectic, only takes 25 minutes to cook, along with the grinding.

I highly recommend giving it a try!

Bon Appétit!

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Wash asparagus and cut off hard edges. Cut remaining sprouts into 3 cm long pieces. Set aside 18 tops for decoration, 3 for each portion.
Dice the onion, chop the garlic finely and grate the ginger on a fine grater.


Braise the onion in olive oil until soft for about 15 minutes, it should be soft and already obtain a golden hue but not brown.


Now add the garlic and ginger and simmer them together for about a minute until the flavor develops. Add smoked paprika, mix it and immediately add asparagus and salt. Mix it well, add broth and water if necessary. The liquid should only cover the vegetables. Bring to a boil over medium heat.


As soon as the soup is boiling, add the coconut milk and lemon zest. Bring to a boil again and cook it for about 2 minutes. The asparagus should be soft but not overcooked.


Take the soup off the heat and let it cool for 5 minutes. Place it in a blender and blend until it has a smooth and creamy consistency. Adjust the consistency with water or broth, if necessary. Season it with salt to taste.


To serve, toast the pumpkin seeds in a dry pan. Fry asparagus tops in avocado oil or coconut oil on fairly high heat for a few minutes, asparagus should be crispy and bright green.
Serve the soup, garnish with the fried asparagus and pumpkin seeds, and drizzle with a little lemon juice.

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