Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
So thick, creamy and tasty, perfect for those chilly nights!
Serves: 2
Prep time: 15 mins
Cooking time: 30 – 40 mins
Ingredients
- 2 tbsp coconut oil
- 2 bunches fresh asparagus (12-15 spears), cut into 4cm pieces
- 4 stalks celery, roughly sliced
- 4 spring onions, roughly sliced
- 1/4 cup coriander leaves, chopped
- 1 vegetable stock cube (or tbsp home made)
-
- 1 clove garlic, crushed
- 1 400g can coconut cream
- 1 can water (use coconut cream can)
- 1 tsp salt
- 1/8 tsp ground black pepper
Method
- In large saucepan, melt coconut oil.
- Add spring onions and garlic and cook 4 minutes, stirring.
- Add chopped asparagus and celery and cook 10 minutes while stirring.
- Add coriander, stock cube, salt and pepper, coconut cream and water.
- Bring to the boil, and simmer for 30 minutes until celery is tender.
- Blend with stick blender or food processor.
- Sprinkle more chopped coriander on top to serve.
Notes
Extra asparagus can be fried and kept aside to serve on top of bowls.
