Coconut Cream of Asparagus Soup
4 cups water
3 cups asparagus chopped
2 vegetable bouillon cubes
1 onion chopped
1 TBSP grated ginger finely
4 garlic cloves minced
5 TBSP of olive oil
14 oz. coconut milk
salt and pepper to taste
In pot sauté onion, ginger and garlic.
Add broth and asparagus and bring to boil for 20 minutes until asparagus is tender.
Add coconut milk, boil and simmer for 10 minutes stirring occationally.
Add salt and pepper to taste.
In blender puree the soup and serve with dash of nutmeg.