Description
A light, bright soup featuring fresh spring vegetables, ginger, and turmeric, designed for cleansing and immune support.
Ingredients
Scale
- 6 cups vegetable broth
- 1 tablespoon coconut oil
- 2 medium leeks, white and light green parts only, sliced
- 1 cup asparagus, chopped into 1-inch pieces
- 1 cup fresh spinach, roughly chopped
- 1 inch fresh ginger, grated
- 1 teaspoon fresh turmeric, grated (or 1/2 teaspoon dried)
- 2 cloves garlic, minced
- 1 tablespoon white miso paste
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the sliced leeks and cook until softened, about 5 minutes. Do not let them brown.
- Add the grated ginger, grated turmeric, and minced garlic to the pot. Cook for 1 minute until fragrant.
- Pour in the vegetable broth. Bring the mixture to a gentle simmer.
- Add the chopped asparagus. Cook for 3 to 4 minutes until the asparagus is tender-crisp.
- Remove the pot from the heat. In a small bowl, whisk the miso paste with about 1/4 cup of the hot broth until smooth. Pour the miso mixture back into the pot. Stir well.
- Stir in the fresh spinach until it wilts, which takes about 1 minute.
- Stir in the fresh lemon juice. Season with salt and pepper to your preference.
- Serve the soup hot.
Notes
- For a smoother texture, you can blend half of the soup mixture before adding the spinach.
- Use fresh turmeric root for the best flavor and color, but dried powder works as a substitute.
- Add a pinch of black pepper to help your body absorb the curcumin from the turmeric.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups
- Calories: 110
- Sugar: 3
- Sodium: 450
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 4
- Protein: 5
- Cholesterol: 0