Ingredients
1cm piece of a medium leek
Half a cauliflower
7 asparagus sprigs
300mls water
1 stock cube (or salt to taste)
300mls coconut milk
Bring the water to boil (with the stock cube or salt)
Chop the cauliflower and finely slice the leek and add to the stock.
Turn down to simmer.
Meanwhile, chop the tough ends off the asparagus, about 3cms, and discard. Cut the sprigs in half and chop the bottom end into small bits and add to the soup.
Simmer for about 5 minutes then add the whole asparagus tips.
Simmer for a further 5 minutes or until the tips are tender..
Remove the tips, add the coconut milk and blend until smooth. You might want to add some water at this point, to get the consistency you want. I like mine like porridge.
Chop the asparagus tips and add to the soup. Stir, reheat if necessary.
Serve immediately.
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