This recipe uses simple ingredients to make a delicious soup with a light broth and an excellent flavor. The tender shoots of asparagus, slices of carrots, and hunks of potatoes are performed by the fresh garlic, savory vegetable broth, and just a touch of nutmeg.
ASPARAGUS SOUP WITH WILD GARLIC [VEGAN, GLUTEN-FREE]
1.1 pounds white asparagus, peeled and cut into pieces
1.6 pounds potatoes diced, peeled
6 1/3 cups vegetable broth
7 ounces wild garlic
2 tablespoons of coconut oil
2 carrots diced
1 teaspoon of birch sugar
Nutmeg, to taste
Salt and pepper, to taste
Heat some oil in a saucepan, add the asparagus and fry it with some salt for 2 – 3 minutes and fry with some salt and birch sugar.
Now pour the broth over the asparagus and bring it to a boil before reducing it to a simmer.
Once the asparagus is cooked to your liking, pull it out of the soup and set it aside.
Add the potato and carrot cubes and simmer them in the broth. Just before the vegetables are cooked, finely chop the wild garlic and add it to the soup.