Eggless Ginger-Turmeric Asparagus Soup
Total time45 min
Prep time15 min
Cook time30 min
4.5(9)
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Learn more āIngredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 lbs asparagus, woody ends snapped off, cut into 2-inch pieces
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp lemon juice, freshly squeezed
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1ā2 tsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat the coconut oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6ā7 minutes.
- 2
Add the garlic, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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