Ingredients:

• 1/2 bunch of green asparagus
• 1 small red onion
• a small amount of ghee or coconut oil
• 1 white turnip
• 1/4 celery root
• 1/2 smaller kohlrabi
• salt and pepper, chili, nutmeg
• 1 cube of cold butter or coconut oil
• 1/2 liter of purified water

Instructions:

1. Asparagus:

Cut off the asparagus tips and set them aside.

Cut the asparagus stems in half and blanch them in salted water for 5 minutes. Set aside.

2. Sauté and cook:

Sauté the finely chopped onion in a little fat, add the finely chopped vegetables, then season with salt and pepper.

Add enough purified water to cover the vegetables. Cook the soup for 20 minutes, then blend it to a creamy consistency with the blanched asparagus stems.

Optionally, add a small cube of cold butter for a smoother texture.

3. Grilled tips:

Coat the asparagus tips in coconut oil and grill them at 190 degrees Celsius (375 degrees Fahrenheit) for about 8 minutes.

Serve the soup with the grilled asparagus tips on top.

4. Tip:

Sometimes the end of the asparagus stem can be woody. Bend the end, and where it doesn't bend, break off that part. This ensures that only the fresh part of the asparagus is used.

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#Gluten-free #Lactose-free #Dairy-free #Nut-free #Vegetarian #Vegan