Difficulty: Easy
Cost: Economical
Number of servings: 4 servings

Organic chlorella powder -...

Feed Me Up

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It's asparagus season right now. Low in calories, it includes vitamins C, provitamins A, vitamins E, magnesium, iron and fibre, we decided to combine it with Chlorella which is an algae belonging to what is called "superfoods", also rich in iron. It is therefore the perfect recipe if you have a small iron deficiency .

It's not just good for your body, it's also good for you, delicious, light and creamy, it's an ideal meal to treat yourself in the evening or as an appetizer if you have guests over. Don't like asparagus or seaweed? No problem, it's so velvety that the taste of the asparagus is much more discreet, as for the chlorella, it goes wonderfully together and melts in all delicacy, you won't even feel it!

And it's pretty quick to prepare. Despite a cooking time for the asparagus of 30min in velouté, in about ten minutes everything will be ready. So prepare your favorite mug or your most beautiful verrine and forward!

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Ingredients for this recipe:

  • 400 grams of green asparagus
  • 1 potato (about 150 grams)
  • 1 tablespoon of Chlorella FEED ME UP
  • 10cl of light liquid cream
  • 40cl of liquid vegetable stock (or a stock cube diluted in 40cl of water)
  • Salt and pepper
  • Shavings of parmesan (optional)
  • Crushed hazelnuts (optional)

Note: Chlorella goes very well with green vegetables. You can therefore make this recipe with peas or leeks depending on the season and taste.

Material:

  • Heating blender.

Time:

  • Preparation: 10 - 15 mins.
  • Cooking: 30 mins.

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Steps:

  • Coarsely peel the asparagus if they are fresh, then cut them into 2cm pieces.
  • Peel the potatoes and cut into small pieces.
  • Place the asparagus, potato, liquid cream and vegetable stock in the heated blender and activate your usual mode.
  • Once the velouté has been made, add the chlorella and season with salt and pepper.
  • Mix for a while.
  • Pour into individual bowls and sprinkle with parmesan shavings and crushed hazelnuts.
  • This velouté can be enjoyed both hot and cold.

Asparagus soup with chlorella FEED ME UP. Presentation suggestion.

Did you like this recipe? (us too) Do not hesitate to give your suggestions in the comments and share the recipe on social networks.