Pescatarian Roasted Asparagus Soup with Coconut Milk
Total time50 min
Prep time15 min
Cook time35 min
4.8(9)
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Learn more →Ingredients
4 servings
- 1.5 lb asparagus, woody ends snapped off
- 3 tbsp olive oil, divided
- ½ tsp fine sea salt, plus more to taste
- 2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
- 3 cloves garlic, thinly sliced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1–2 tsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the asparagus in a single layer on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/4 tsp of the salt, then toss to coat.
- 2
Roast the asparagus for 18–22 minutes, until the spears are tender and the tips are lightly browned at the edges. Set aside to cool slightly, then cut off and reserve about 8–10 tips for garnish.
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