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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.
INGREDIENTS2 Tbsp. coconut oil 2 leeks, sliced into ¼ inch rounds 1 Tbsp. Navitas Organics Turmeric Powder 1 tsp. ground ginger 2 cloves garlic, minced 1 bunch asparagus 2 cups frozen peas ¼ cup parsley, chopped 1 can full-fat coconut milk (+ 2 Tbsp for topping) 3 cups vegetable broth 2 tsp. sea salt 1 tsp. ground black pepper Juice from ½ lemon Optional: Pea shoots or additional parsley, for garnish |
DIRECTIONSIn a large soup pot over medium heat, add coconut oil, chopped leeks, turmeric powder, ground ginger and minced garlic. Cook leeks until softened, stirring occasionally to keep from burning. Remove the bottom inch of the asparagus stems, then cut the spears in half and add them to the saucepan, along with the peas and parsley. Add the coconut milk, vegetable broth, salt and pepper and reduce heat to simmer. Cover soup and allow to simmer for 30 minutes. Then remove from heat and add to a high-speed blender. Blend on high until smooth and creamy. Add the lemon juice and taste, adjusting salt, pepper or lemon as desired. Pour soup into bowls and top with remaining coconut milk. Garnish with parsley or fresh snow pea sprouts, if desired. Makes 6 servings
Submitted by Megan Faletra | The Well Essentials |
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.
Ingredients
- 2 Tbsp. coconut oil
- 2 leeks, sliced into ¼ inch rounds
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1 Tbsp. Navitas Organics Turmeric Powder
- 1 tsp. ground ginger
- 2 cloves garlic, minced
- 1 bunch asparagus
- 2 cups frozen peas
- ¼ cup parsley, chopped
- 1 can full-fat coconut milk (+ 2 Tbsp for topping)
- 3 cups vegetable broth
- 2 tsp. sea salt
- 1 tsp. ground black pepper
- Juice from ½ lemon
- Optional: Pea shoots or additional parsley, for garnish
Directions
- In a large soup pot over medium heat, add coconut oil, chopped leeks, turmeric powder, ground ginger and minced garlic.
- Cook leeks until softened, stirring occasionally to keep from burning.
- Remove the bottom inch of the asparagus stems, then cut the spears in half and add them to the saucepan, along with the peas and parsley.
- Add the coconut milk, vegetable broth, salt and pepper and reduce heat to simmer.
- Cover soup and allow to simmer for 30 minutes. Then remove from heat and add to a high-speed blender. Blend on high until smooth and creamy. Add the lemon juice and taste, adjusting salt, pepper or lemon as desired.
- Pour soup into bowls and top with remaining coconut milk. Garnish with parsley or fresh snow pea sprouts, if desired.