Awesome Asparagus, Kale and Coconut Soup

Serves 3

You will need:

120g Coconut chunks sliced to 20p thickness

450g asparagus spears

1 onion thinly sliced

2 tbsp oil

200g curly kale, thick stems removed

1 x vegetable stock cube

1 tsp mixed herbs

200ml coconut milk

1 tbsp corn flour

To make this:

Pre-heat the oven to 180 degrees

Bake the coconut for 10 minutes

Break the tough ends off of the asparagus

Cut off the tips and set aside. Cut the rest into 1cm discs

Cook the onion in oil until soft

Add the kale and stock cube, herbs and 400ml water to the onion pan

Bring to the boil and simmer for around 8 minutes

Add the asparagus and cook for 5 minutes

Stir in the coconut milk and cook for 2-3 minutes

Blend with a blender

Add the asparagus tips to water and boil for 3-4 minutes and pop on top

Add a little corn flour pre mixed with water if it is too thin