Kalesoup

Asparagus, kale and coconut soup

Pay homage to asparagus and kale with this decadent soup

By , 15 November 2016
Asparagus, kale and coconut soup
  • Ready in: 50 mins
  • Serves: 4
  • Price: £1.87 per serving
Nutritional Info
Each 335g serving contains
  • Energy 785KJ 188KCAL
    9%
  • Fat med
    12.1g
    17%
  • Saturates high
    6.7g
    34%
  • Sugars low
    5.7g
    6%
  • Salt low
    0.67g
    11%
of your reference intake.
Typical energy values per 100g: 234kJ/56kcal.
Ingredients
  • 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
Method
  • 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.