Creamy Asparagus Soup with Turmeric Pesto

In this velvety asparagus soup, we use two types of turmeric: ground turmeric as a subtle addition to the soup itself and the fresh root that’s coarsely ground into a herby, flavorful pesto.

Prep Time
25 min
30 min


  • 1 tbsp organic unsalted butter or olive oil

    1 small leek, white part only, thinly sliced crosswise

    2–3 cups low-sodium vegetable broth, divided

    2 cups cauliflower florets

    1 tsp ground turmeric

    ½ tsp ground black pepper

    1½ lb asparagus, trimmed and roughly chopped

    ½ tsp sea salt

Turmeric pesto

  • ½ cup chopped fresh flat-leaf parsley

    1 3-inch piece turmeric root, peeled and grated

    2 tbsp extra-virgin olive oil

    ½ tsp lemon zest + 1 tsp fresh lemon juice

    1 clove garlic, roughly chopped

    ¼ tsp sea salt

    1/8 tsp ground black pepper


1. In a large heavy-bottomed saucepan, melt butter on low. Add leek and cook, stirring often to prevent butter from browning, until softened, 3 to 4 minutes.

2. Add 2 cups broth, cauliflower, ground turmeric and ½ tsp pepper. Cover and simmer until cauliflower is soft, 10 to 12 minutes.

3. Meanwhile, to a small food processor, add all pesto ingredients. Process for 30 seconds until blended but coarse. Transfer to a small bowl.

4. Add asparagus to soup and cook just until tender and bright green, 4 to 5 minutes. Transfer soup, in batches if necessary, to a blender and purée until very smooth, adding as much of the remaining broth as necessary to thin to desired texture. Season with ½ tsp salt. Divide among bowls and garnish each with Turmeric Pesto.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 149
  • Carbohydrate Content 12 g
  • Cholesterol Content 8 mg
  • Fat Content 10.5 g
  • Fiber Content 4 g
  • Protein Content 4 g
  • Saturated Fat Content 3 g
  • Sodium Content 484 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 1 g