This is a fab low carb recipe and is full of taste and zing!

INGREDIENTS

  • 1 plain yoghurt
  • 2 cups good-quality chicken stock
  • 2 x 170 g  asparagus spears punnets, trimmed
  • 2 garlic cloves, finely chopped
  • Ground nutmeg, to taste
  • Salt, to taste
  • 1 x 100 g asparagus tips punnet, blanched
  • 4 T coconut oil
  • 1 lime, zested
  • Arrowroot for thickening if needed

Place the yoghurt and chicken stock in a saucepan over a medium heat. Roughly chop the asparagus spears, then add to the saucepan with the garlic and cook for 10–15 minutes, or until tender.

Transfer to a blender and blend until smooth.

Return the mixture to the saucepan and place over a low heat, then season with nutmeg and salt.

Once warm, pour into serving bowls, and scatter over the asparagus tips. Drizzle with coconut oil and garnish with lime zest.