Low Iodine Coconut Cream Asparagus Soup
Total time45 min
Prep time15 min
Cook time30 min
4.5(18)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 large leek, white and light-green parts only, thinly sliced and rinsed
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 lb fresh asparagus, woody ends snapped off, cut into 1-inch pieces
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1–2 tbsp coconut cream, for drizzling (optional)
Instructions
- 1
Melt the coconut oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, turmeric, and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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