Trim the ends of the asparagus stalks and cut into 3 cm long pieces. Halve the cherry tomatoes and slice the leek into thin strips. Chop the red chilli into fine rings. Finely slice the lemon grass and fresh ginger.
Pour the coconut milk and vegetable stock into a saucepan and bring to a boil. Add the lemon grass and ginger and cook for a further 10 minutes at a medium heat.
Attach the blending shaft to Braun’s MultiQuick 5V Fit hand blender and blend the soup. Place the asparagus, cherry tomatoes and leek into the saucepan with the chilli and cook for around 8 minutes.
In the meantime, remove the coriander leaves from their stalks (2 sprigs). Add the coriander leaves and the juice of half a lime to the soup.
Fill into bowls and serve.
Trim the ends of the asparagus stalks and cut into 3 cm long pieces. Halve the cherry tomatoes and slice the leek into thin strips. Chop the red chilli into fine rings. Finely slice the lemon grass and fresh ginger.
Pour the coconut milk and vegetable stock into a saucepan and bring to a boil. Add the lemon grass and ginger and cook for a further 10 minutes at a medium heat.
Attach the blending shaft to Braun’s MultiQuick 5V Fit hand blender and blend the soup. Place the asparagus, cherry tomatoes and leek into the saucepan with the chilli and cook for around 8 minutes.
In the meantime, remove the coriander leaves from their stalks (2 sprigs). Add the coriander leaves and the juice of half a lime to the soup.
Fill into bowls and serve.
