It can be boiled several times for even more flavour.
Ingredients
- Olive oil
- One dl whisky
- Two bunches of green, delicate asparagus
- Three spring onions
- 2-3 pieces of ginger
- 2-2.5 litres of water
- One sprig of fresh rosemary
- One fresh pepperoncino
- 1-2 tablespoons vegetable stock, instant fat-free
- 3-4 tablespoons curry powder, mild
- 1-3 tablespoons curry powder Madras
- One tablespoon of dried oregano
- Four bay leaves dried
- Five heaped tablespoons of dried parsley or 1-2 bunches of fresh parsley
- Five heaped tablespoons of dried chives or one set of fresh chives
- 1-2 tablespoons sweet chilli sauce
- 1-2 teaspoons Sriracha Sauce
- 1-2 tablespoons of mildly salted soy sauce
Preparation
- Wash the asparagus (cut off the back part generously), wash and peel the spring onions, and wash and peel the ginger.
- Cover the bottom of the pan with olive oil and whisky. Add the sliced onions, ginger, and pepperoncini. Sauté briefly. Pour in the water, vegetable stock, curry, parsley, chives, and oregano.
- Bring to a boil briefly. Add green asparagus (cut into 2-3 cm pieces), bay leaves, rosemary, sweet chilli sauce, soy sauce, and Sriracha sauce.
- Could you bring it to a boil again?
- Then simmer.
- Add 250 ml of coconut cream without additives.
- Cook gently until asparagus is al dente or tender.
- Season a little, if necessary.
- Serve accompanied by oat biscuits.
- Could you cover it and leave it to cool in the fridge?
It can be cooled, covered and stored in the fridge for at least four days, then reheated well.
Ginger pieces may enrich the soup, making it more consistent and “detailed” in flavour when reused.
