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.


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