1 TBSP coconut oil 1/2 Red onion, finely chopped
1 clove garlic, crushed Herbal salt and freshly ground black pepper Small pinch smoked paprika 1 Litre vegetable stock or bone broth 300g asparagus, ends trimmed, cut into 1 cm pieces 150g Spinach leaves 1 Tin unsweetened coconut milk 2 TBSP spring onions, chopped
Sauté onions in coconut oil with salt, pepper and paprika until softened. Turn down the heat and add garlic and vegetable stock. Add the asparagus and spinach and simmer for about 15 minutes. Add coconut milk and tun off heat. Leave on the stove for five minutes before blending with a submersible blender or processing until smooth in a liquidizer.