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Green, good, healthy!Doc Fleck's creamy asparagus and broccoli soup
This asparagus soup is also a visual highlight!
Hubertus's student
Asparagus season without soup?
Almost unthinkable! Dr. Anne Fleck aka “Doc Fleck”. In her cookbook “It couldn't be healthier,” the nutrition expert shows us a recipe that provides us with optimal nutrients and lives up to the book's title: wonderfully creamy, lush green and so healthy. This is how you cook the super soup!
Ingredients for two portions of asparagus soup:
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200 g green asparagus (peeled 150 g)
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250 g broccoli (200 g stem and florets)
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2 spring onions (cleaned 30 g)
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20g coconut oil
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300 ml vegetable broth
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150 ml coconut milk (70-90%)
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Salt
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Green pepper from the mill
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1 to 2 teaspoons lime juice
Reading tip: You can find even more healthy recipes from Doc Fleck here!
Preparation:
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Peel the lower third of the asparagus, remove the woody ends, wash the asparagus spears and cut them into pieces. Wash the broccoli, peel and chop the stalks, and cut the florets into pieces. Clean, wash and chop the spring onions. Then finely chop the vegetables in two portions in the speed chopper.
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Heat coconut oil in a pot and briefly sauté the chopped vegetables while stirring. Pour in the broth, bring to the boil and simmer covered for about six minutes.
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Add all but two tablespoons of coconut milk to the soup, puree finely with a hand blender and season with a little salt, pepper and lime juice.
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Pour into two bowls and drizzle with the remaining coconut milk.
Preparation time: 15 minutes, plus simmer for six minutes
Tip: The asparagus soup is vegan. For the vegetarian version with cheese, simply dice 100 g of paneer (Indian sliced cream cheese; alternatively mozzarella), sprinkle with flake salt and add to the soup or mix in so that the cheese melts slightly. (rka)
Reading tip: On the table for spring: Henssler's asparagus spaghetti with cherry tomatoes and Parmesan
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