ASPARAGUS SOUP WITH raspberry mousse

It contains folic acid, potassium and sodium, phosphorus, magnesium, vitamins C and A, as well as B group vitamins; not to mention useful amino acids. It provides us with a lot of fiber and are low in calories. Moreover, it has cleansing and diuretic properties.

Preparation:

First off, I washed the asparagus spears, snapped off the tough ends, and peeled the spears with a knife.

Next, I cooked them in salted boiling water in a covered dish. Then I drained the spears, added oil, coconut milk, and used a blender to thoroughly mix it all together, adding salt and pepper along the way. If the soup is too thick, you can add water and mix it. Next, I cooked the soup over low heat, adding Parmesan. Lastly, I mixed it all and put the pot off the heat.

Mousse: I mixed all the ingredients together.

I poured the soup into bowls, and placed the raspberry mousse on top of each portion.

Enjoy!