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 a pot boil water add asparagus, bouillons then simmer with cover for 20 minutes or until asparagus is tender.
In pan saute onion, ginger and garlic with oil and add to pot.
Add coconut milk, salt and pepper and simmer for another 5 minutes.
Blend the soup and serve with dash of nutmeg.