“I just love the healthy snap of a bright-green new-season asparagus stalk. Enjoy their uniquely grassy, sweet flavour and their healthy-bacteria-boosting proteins in this fresh and uplifting soup.” Lee Holmes
2 tablespoons butter
2 tablespoons extra virgin olive oil, plus extra to serve
2 spring onions (scallions), finely chopped, plus extra,
curled in cold water, to serve
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1/2 teaspoon ground turmeric
grated zest and juice of 1 lemon
2 medium turnips, peeled and diced
750 ml (26 fl oz/3 cups) vegetable stock
270 ml (91/2 fl oz) tin additive-free coconut milk
175 g (6 oz/1 bunch) asparagus, cut into 1.5 cm (5/8 inch) pieces
1/2 teaspoon Celtic sea salt
freshly cracked black pepper, to taste
1 Melt the butter with the oil in a large saucepan over medium heat. Add the spring onion and cook, stirring frequently, until soft. Add the curry powder, ginger, turmeric, lemon zest, juice and turnip and cook, stirring frequently, for 5 minutes.
2 Add the stock, coconut milk and asparagus, and simmer, partially covered, for 15 minutes or until the turnip is tender, then add the salt.
3 Remove from the heat and allow to cool slightly, then purée the mixture in batches in a food processor or blender until smooth. Reheat gently if necessary, then drizzle with olive oil, grind over black pepper and garnish with curled spring onion.
Heal Your Gut by Lee Holmes, published by Murdoch Books