Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Dinner

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.

Get access to everything we publish when you sign up for Outside+.

Servings
4
Prep Time
25 min
Duration
30 min

Ingredients

  • 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

Preparation

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