Preparation time: 20-40 min

Difficulty: easy

Serves 4


  • 250 g asparagus

  • 2 spring onions

  • 1 medium zucchini

  • 1 clove of garlic

  • 1 tsp tahini

  • small bunch of chives

  • cream cheese for decoration

  • salt, pepper

Thinly slice spring onions including the green part and water-fry them. Add chopped garlic and fry until you get a nice fragrance. Then add asparagus cut in rings and diced zucchini, and enough water to cover everything. Season and add tahini. Cook for about 15 minutes. We blended some of the soup for a creamy consistency. Serve with a teaspoon of cream cheese and sprinkle with chopped chives.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.

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