Ingredients (use vegan versions):
- Two cans of quality green asparagus
- One can coconut milk
- Finely ground dried chilli
- Teaspoon of peanut oil
Directions:
Serves: 4.
Preparation time: 20 minutes.
Heat peanut oil. Lightly fry ground chilli in oil. Add coconut and
warm to simmer. DO NOT BOIL. Drain asparagus. Blend. Add to
coconut milk.
Serve with fresh vegan pita bread heated in heavy based frypan.
ENJOY!
This entry was posted
on Monday, September 29th, 2008 at 12:00 pm and is filed under Soup.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.