Pay homage to asparagus and kale with this decadent soup
(12 votes)
Cook: 50 Mins
Serves: 4
Price: £1.87 per serving
Nutritional Information
Each 335g serving contains
Energy
784kj
188kcal
784kj
188kcal
9%
Fat
12.1g
12.1g
Med
17%
17%
Saturates
6.7g
6.7g
Med
34%
34%
Sugars
5.7g
5.7g
Med
6%
6%
Salt
0.67g
0.67g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
234kj/56kcal
Typical energy values per 100g:
234kj/56kcal
Ingredients
1/3 x 120g pack Growers Selection coconut chunks
200g bag sliced curly kale, rinsed in a colander
450g asparagus spears
1 medium onion, halved and thinly sliced
2 tbsp Asda Coconut oil or olive oil
1 vegetable stock cube
1 level tsp Asda Herbs de Provence
400ml can reduced fat coconut milk
1 level tbsp. cornflour
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper, arrange the coconut slices on it and bake for 8-10 mins, until golden. Set aside.
2
Meanwhile, break the tough ends off the asparagus and discard, then cut off the tips and set aside. Cut the remaining spears into 1cm discs.
3
In a large pan, cook the onion in the oil over a low heat for 8 mins, until soft. Add the sliced kale, vegetable stock cube, herbs and 400ml water. Bring to the boil and simmer for 8 mins, stirring to make sure the kale cooks evenly.
4
Add the sliced asparagus spears and cook for a further 5 mins. Stir in the coconut milk and simmer for another 2-3 mins, then purée with a handheld blender.
5
Mix the cornflour with 2tbsp cold water and stir into the soup. Simmer for 2 mins to thicken.
6
Meanwhile, bring another pan of water to the boil and add the reserved asparagus tips. Simmer for 3-4 mins, then drain.
7
Serve the soup topped with the coconut and asparagus tips.