It can be boiled several times for even more flavour.
- 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 mildly salted soy sauce
- 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 water, vegetable stock, curry, parsley, chives, and oregano.
- Bring to the boil briefly. Add green asparagus (cut into 2-3 cm pieces) and bay leaves, rosemary, sweet chilli sauce, soy sauce and Sriracha sauce.
- Bring to the boil again.
- Then simmer.
- Add 250 ml coconut cream without additives.
- Cook gently until asparagus is al dente or tender.
- Season a little if necessary.
- Serve accompanied by oat biscuits.
- Cover and leave to cool in the fridge.
It can be cooled, covered and stored in the fridge for at least four days, then reheated well.
It is possibly enriched with ginger pieces. The soup becomes more consistent and “detailed” in flavour when reused.