Turmeric Asparagus Spring Pea Soup Recipe
This beautifully green vegetable-rich soup is the perfect meal to kick off spring! Loaded with liver-loving ingredients, this dish is filled with all the plant-based nutrients needed to help your body detox naturally and maintain healthy, balanced hormones.
1 can Full-Fat Coconut Milk (+ 2 Tbsp for topping)
2 Tbsp Coconut Oil
1 Tbsp Navitas Organics Turmeric Powder
1 tsp Ground Ginger
2 cloves Garlic, minced
2 cups Frozen Peas
1 bunch Asparagus
1 tsp Black Pepper
2 tsp Sea Salt
3 cups Vegetable Broth
1/4 cup Parsley, chopped
Juice of 1/2 Lemon
Optional: Snow Pea Sprouts or Parsley, for garnish
In a large soup pot over medium heat, add coconut oil, chopped leaks, turmeric powder, ground ginger and minced garlic.
Allow leeks to cook slightly, stirring occasionally to keep from burning.
Remove bottom of stems from asparagus, cut in half and add to saucepan, along with peas and parsley.
Add salt, pepper and vegetable broth, and reduce heat to simmer.
Cover soup and allow to simmer for 30 minutes. Once soup has simmered, remove from heat and add to a high-speed blender. Blend on high until smooth and creamy.
Pour soup into bowls and top with remaining coconut milk and squeeze of lemon. Garnish with parsley or fresh snow pea sprouts, if desired.
Makes 6 Servings
Submitted by Megan Faletra of The Well Essentials