Asparagus, Garlic & Lemon Soup
This zesty Asparagus, Garlic, and Lemon Soup will awaken your senses and comfort your soul. Made with nutritious and nourishing ingredients that are suitable for those following a Paleo or vegan diet.
- Contains Dairy
Ingredients
- 0.88oz butter or coconut oil
- 6 cloves garlic
- 3 shallots (peeled and quartered)
- 26.25oz asparagus spears, woody ends trimmed, 12 tips reserved
- 15.75fl. oz hot vegetable stock
- 1 zest of lemon
- 1 tbsp plus 1 tsp coconut sugar or agave nectar
- 1-2 tsp ACV or white wine vinegar
- 1 Juice of lemon
- 1.75fl. oz coconut milk
- 1 tbsp arrowroot flour dissolved in 1 tbsp cold water
- Pinch of sea salt
- Pinch of black pepper
Instructions
Step 1
Add the butter, garlic, and shallots to the jug and seal the lid. Select CHOP. Once the programme is complete select SAUTÉ and let the programme run.
Step 2
Add the remaining ingredients except for the reserved asparagus tips, coconut milk, lemon juice, arrowroot flour slurry, sea salt, and pepper. Select SMOOTH SOUP and let the programme run.
Step 3
Once complete add half of the lemon juice and the remaining ingredients, except for the reserved asparagus tips, and blend on LOW for 20 seconds. Taste the soup to see if it needs more lemon juice and add if needed then repeat the blending process.
Step 4
Select COOK, MED, and cook until the mixture begins to bubble and thicken. PULSE a few times before serving.
Step 5
In a hot skillet add a little butter or coconut oil and melt. Add the reserved asparagus tips. Fry for 2-3 minutes before using to top your soup.
Step 6
The soup can be stored in an airtight container in the refrigerator once cooled. Use within 2-3 days.