Low Iodine Roasted Garlic Asparagus Soup
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Learn more →Ingredients
4 servings
For the roasted garlic
- 1 head garlic
- 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 tipFine sea salt and table salt measure the same - no conversion needed. - 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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