Asparagus season is in full swing, and while my favourite way to eat green asparagus is to grill them, I also love using them in a soup on colder days. This asparagus soup will surprise you with its subtle Asian flavours. I’m using coconut milk to make the soup extra creamy, and adding a bit of ginger paste for some zing. The mint adds some freshness in the end, but you could use coriander instead if you like.
And, since I always love to serve a soup with a topping, I’ve reached for three different toppings here: asparagus spears, crunch croutons and cottage cheese, for some creamy texture. If you’ve never tried cottage cheese in a soup, you’ll be amazed, it works so well as a topping!