Asparagus Soup with Coconut Cream


500 gr. asparagus

2.5 cups of water

1 medium onion,

3 tbsp olive oil

200 ml. coconut milk

1/2 lemon juice

1 teaspoon of garlic granule

1 tsp salt

1/2 teaspoon chili peppers


1. Sauté the asparagus and onion in a large pan with olive oil.

2. Then add water and simmer. When thoroughly soft, transfer to your blender.

3. Add all other remaining ingredients to the blender. Process on high high-speed until silky consistency.

4. Transfer mixture to the pot, add lemon juice and an optional spoon of olive oil. Heat for 2-3 minutes then pour into bowls. Decorate with stir fry chantarelle mushrooms and edible flowers if desired. Serve warm!