Upgrade your winter with a particularly healthy green soup – a recipe for creamy asparagus soup with potatoes, cabbage, and spices. The recipe is also suitable for vegans

 

Ingredients

  • 2 medium potatoes, cut into small cubes
  • A bunch of fresh asparaguses, chopped
  • 2 cups finely chopped cabbage
  • 1/2 cup chopped parsley
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped basil
  • A glass of coconut milk
  • Half teaspoon salt (or more to taste)
  • 1 container (32 ounces) chicken broth or vegetable broth (organic and non-GMO)
  • Water

 

Direction

  • Cook potatoes in water and broth, till soft about 8-10 minutes
  • Add first the chopped to the pot, stir
  • Add cabbage, parsley, cilantro, and basil to the pot, cover with a lid and simmer for 5 minutes until softening the asparagus. Cook for about 20 minutes more or till asparagus get soft.
  • Transfer the soup to a food processor (or use a manual food processor), add the coconut milk and salt, blend until you get a thick texture.
  • Return the soup to the pot, bring to a boil, stir well and remove from heat.
  • Garnish with fresh cilantro, Serve immediately.