Low Sodium Roasted Garlic Asparagus Soup

Total time1 hr

Prep time15 min

Cook time45 min

Low Sodium Roasted Garlic Asparagus Soup

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Ingredients

4 servings

For the roasted garlic

1 head garlic
Spice World Garlic Minced Squeeze - 9.5 Oz Spice World Minced Garlic, 4.5 Oz Fresh Garlic Badia Garlic Minced in Olive Oil - 8 Oz Goya Garlic Minced Jar - 4.5 Oz
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1 tsp olive oil

For the soup

2 lbs fresh asparagus, woody ends snapped off, cut into 2-inch pieces
2 tbsp olive oil, divided
1 large leek, white and light-green parts only, halved lengthwise and thinly sliced
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground turmeric
¼ tsp ground ginger
3 cups bone broth
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 400°F (205°C). Place the garlic head cut-side up on a small piece of foil, drizzle with 1 tsp olive oil, and wrap tightly. Set on a baking sheet and roast for 35–40 minutes, until the cloves are deeply golden and completely soft when pressed.
2
While the garlic roasts, heat 1 tbsp olive oil in a large pot over medium heat until shimmering. Add the leek and 1/4 tsp salt, and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

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