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Asparagus and coconut soup


This is a recipe that puts asparagus at the centre. The greens add a little minerally depth and the coconut milk some gentle creaminess. I love using coconut milk in soups – it adds silkiness without having to use dairy or cream and the coconut flavour is subtle when mixed with vegetables. This soup comes together in a very short time, so it’s a great spring staple at our house.

It works really well with other green veg too as the seasons change: peas, broccoli or courgettes. I have suggested my favourite ways to top and adapt it below.

20 mins


  • 2 tablespoons butter or coconut oil
  • 1 leek, finely chopped
  • 500g asparagus, trimmed and cut into 1.5cm pieces
  • a small bunch of basil, leaves picked, stalks finely chopped
  • 400g spinach or greens
  • 1 x 400ml tin of coconut milk
  • 500ml vegetable stock
  • 1 lemon
  1. Put a large deep pan over a medium–high heat, add the butter and leek and cook for 10 minutes, stirring, until the leeks are soft and sweet.

  2. Next add the asparagus, the basil stalks and the greens and allow to cook for a minute or two, then add the coconut milk and stock and simmer until the asparagus is tender – this should take about 4–5 minutes.

  3. Add the basil leaves and blitz in a blender or in the pan with a stick blender, until the soup is completely silky smooth. Squeeze in the juice of the lemon.

  4. Next make any adjustments to the soup. Add more water if the soup is too thick, a pinch of salt if needed or more lemon. Once it is tasting great, ladle it into bowls and top with one of the suggestions below.

Additional information


Store leftovers in airtight container in fridge for up to 3 days.
Up to 3 months

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