Vegan mustard asparagus soup
600 gm asparagus
1 tbsp coconut oil
1/2 Lt water
1/2 lime juice
1 tsp dijon mustard
Wash the asparagus and divide into small pieces by hand. Leave the heads a bit bigger than the rest of the pieces. Put coconut oil into a pan, when it is warm put the asparagus and roast until the heads are slightly brown.
Boil the water. Transfer the heads into a bowl, we'll use them for another dish. Transfer the stems into a deep pan, pour the boiling water into the pan, Let simmer. Blend the soup well with a hand blender.
Put the lime juice and mustard into the soup and stir well. Season with salt. Pour into soup bowls and decorate with chia seeds and roasted peanuts.