Creamy Asparagus Soup with Turmeric Pesto

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

Instructions:

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.
5. Divide among bowls and garnish each with Turmeric Pesto.

Yield:
4 servings

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