Low Iodine Apple & Sage Asparagus Soup
Total time45 min
Prep time15 min
Cook time30 min
4.5(23)
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed
- 1 medium granny smith apple, peeled, cored, and roughly chopped
- 1 lb asparagus, woody ends snapped off, cut into 2-inch pieces
- 4 cups bone broth
- 8 fresh sage leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ½ cup full-fat coconut milk
- 1 tbsp apple cider vinegar
For serving
- fresh sage leaves, for serving (optional)
- drizzle of coconut milk, for serving (optional)
Instructions
- 1
Melt the coconut oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and cook, stirring, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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