Heat oil in a large pot. Sauté onion until translucent, about 5-6 minutes. Add garlic and ginger, sauté for 2-3 minutes.
Add in vegetable broth, cauliflower and broccoli. Bring to a boil. Simmer soup for 10 minutes, or until vegetables are tender.
Add in swiss chard, kale and spinach. Let greens wilt in soup for 2-4 minutes. Add in coconut milk.
In high powered blender, blend soup until completely smooth. If soup is too thick, add more broth or water to thin it out.
Add asparagus into soup and continue to cook until asparagus is cooked, about 3-5 minutes.
Taste and adjust seasoning as needed.
Garnish with green onion, chili flakes and freshly cracked pepper.
Add sliced asparagus into soup and cook 3-5 minutes until asparagus is cooked. Serve with green onions, chili flakes and fresh cracked pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2556g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 218 (52%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 20.5g||103 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 9104.4mg||314 %|
|Potassium 877.1mg||23 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 45.6g|
|Protein 8.1g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 423
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