Oral Allergy Syndrome Friendly Roasted Garlic Asparagus Soup

Total time1 hr

Prep time15 min

Cook time45 min

Oral Allergy Syndrome Friendly Roasted Garlic Asparagus Soup

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the roasted garlic

1 head garlic
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 tsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all

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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!