Asparagus Soup

Instructions

Start by preparing the asparagus. Trim the tough ends of the asparagus spears and chop them into 1-inch pieces.

In a large saucepan, heat a little bit of olive oil over medium heat. Add the minced garlic and sauté for a minute or until it becomes fragrant.

Add the chopped asparagus to the saucepan and cook for about 5 minutes until they start to become tender.

Stir in the baby spinach and continue to cook for an additional 2 minutes until the spinach wilts.

In a small bowl, mix the cornstarch with a few tablespoons of the chicken or vegetable broth until it's well combined and there are no lumps.

Pour the remaining chicken or vegetable broth into the saucepan with the asparagus and spinach. Bring the mixture to a simmer.

Add the cornstarch mixture to the simmering soup, stirring constantly. This will help thicken the soup.

Reduce the heat to low, and let the soup simmer for about 10-15 minutes, or until the asparagus is tender.

Stir in the coconut milk, crushed red pepper, and season the soup with salt and pepper to taste. Let it cook for an additional 2-3 minutes.

Remove the soup from the heat and let it cool slightly.

Use an immersion blender or transfer the soup to a regular blender in batches to puree until smooth.

Once the soup is smooth, return it to the saucepan and reheat if needed.

Serve the asparagus soup hot, garnishing each bowl with a drizzle of chili oil for some extra flavor and heat.

Enjoy your delicious homemade asparagus soup with a touch of coconut milk and chili oil!