Asparagus, kale and coconut soup
- 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
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.
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.
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.
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.
Mix the cornflour with 2tbsp cold water and stir into the soup. Simmer for 2 mins to thicken.
Meanwhile, bring another pan of water to the boil and add the reserved asparagus tips. Simmer for 3-4 mins, then drain.
Serve the soup topped with the coconut and asparagus tips.