Summary

Ingredients

• 250 g asparaus (peels and waste)
• 200 g asparaus (leftovers)
• 1 pinch baking soda
• 1 teaspoon, leveled salt
• 1 liter water
• 1 tablespoon cornstarch
• 2 teaspoons, heaped vegetable broth
• 0.5 ½ teaspoon, leveled pepper
• 1 pinch nutmeg
• 5 tablespoon, leveled almond butter

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Instructions

1. Boil the asparagus waste (woody parts, peels) in salted water with a little baking soda for at least 10 minutes.
2. Drain, bring the stock to the boil again and thicken with cornstarch. Season to taste with vegetable stock, salt, pepper and nutmeg. Mix the almond butter with cold water; until it is easy to pour and add. Cut the asparagus leftovers into bite-sized pieces, add them to the soup and let them get hot.