Cut the aspragus into half size. Keep the top part a side for topping use. The bottom part, peel of the skin and put a side that will cook with the soup.

Warm up the 3 liter pot. Add in olive oil and continue to add in all the ingredients except the chikpea, frozen vegetables and the bottom part of the aspragus.

Stir it around 1 to 2 minutes then add in the bottom part of the aspragus. Stir it a while then continue add in the chikpea and the frozen vegetables.

After that add in 500ml water. Continue to let it boil for 20min in medium heat. After 20min add in oatmilk and turn up the heat to boil it up for around 5 minutes

Then remove the soup pot a side and use the hand mixer to mix all the ingredients into liquid.

After that, put back the soup pot on the stove then add in the tapioca powder water to make the soup texture thicker.

Then warm up the frying pan, add in 1 tablespoon cooking oil and add in the top part of asparagus. Slightly fry it and add 1 tablespoon water and continue fry for 3 min in high heat, sprinkle pink of salt and pepper. Then is ready to serve as the topping on the soup.