Remaining: light asparagus soup with coconut


Preparation time: 20 min.
Cooking or baking time: 15 min.
Total preparation time: 35 min.

This light and quick-to-prepare spaghetti soup with coconut is used for the residual use of asparagus peels.


  • Asparagus bowls of about 500 g asparagus
  • 1 L of water
  • 1 tbsp butter
  • 2-3 tablespoons of flour
  • salt
  • 1 clove of garlic
  • 1 thumb piece of ginger
  • 1/2 teaspoon lemongrass
  • 1/2 tsp sugar
  • 1/2 can of coconut milk
  • Kaffir lime leaves, if any
  • 1 spring onion
  • roasted bread cubes
  • maybe a pinch of nutmeg


Boil the skins of about 500 g of asparagus in 1 liter of water briefly and then leave for about 10 minutes, then remove the peels.

Make a roux as follows:

  • Heat the butter in the pan
  • Stir in the flour with the whisk
  • deglaze with a little bit of asparagus with constant stirring

Mash the garlic clove and add the ginger, sugar and lemongrass to the broth.

Now stir in the roux and bring to a boil.

Add the coconut milk and simmer for about 15 minutes.

Pour the soup into small bowls, garnish with a few pieces of asparagus, croutons and spring onion rolls.

Come Cook with Me -- CREAMY ASPARAGUS SOUP | May 2024