Before being fried to absolute crispiness, this Trinidad garlic pork leg spends the night marinating in a flavorful mixture.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 ½ teaspoons salt, or more to taste
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- ¼ teaspoon freshly ground black pepper
- 2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
- ½ cup unsalted raw cashews
- 3 ½ cups vegetable broth
- 1 (14 ounce) can organic coconut milk
- 1 ½ tablespoons lemon juice
- 1 tablespoon chopped fresh parsley for garnish (Optional)
Instructions
- Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
- Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
- Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.
Reviews
Absolutely excellent soup. WOW. I didn’t change a thing and it is perfection. Will be making this one again and again.
Fantastic! Would not change a thing…