This Turmeric & Halibut Soup is a vibrant, nourishing bowl of comfort, perfect for when you need something both healing and flavorful. Made with wild-caught halibut, fresh aromatics like ginger, turmeric, and lemongrass, and finished with creamy coconut milk and bright lime, it’s rooted in the bold, anti-inflammatory goodness of FOND’s Turmeric & Black Pepper Bone Broth.
Turmeric & Halibut Soup
Rated 5 stars by 1 users
Servings
6
Calories
340
Light yet deeply satisfying, it’s a go-to for gut health, immune support, or simply warming up from the inside out!
Author:Alysa Seeland
Ingredients
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1 Tbsp FOND Tallow or extra virgin olive oil
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1 onion, diced
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1 jalapeño, seeded and diced
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2 garlic cloves, diced
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1 red bell pepper, seeded and diced
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4 inches of ginger root, peeled and grated (or 4 Tbsp ginger paste)
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2 inches of turmeric root, peeled and grated
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1 14-oz can of coconut milk
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3 inches of lemongrass, bruised with knife
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1 - 2 lb halibut, deskinned and cubed
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1 bunch cilantro, chopped
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Juice of 1 lime
Directions
In a medium soup pot, start by melting the tallow on medium heat. Add the onion, jalapeño, garlic, and red bell pepper and sauté until tender. Add the ginger and turmeric root and incorporate, cooking for about 2 minutes. Add the bone broth and coconut milk and bring to a boil. Once boiling, add the cubed halibut, turn off the heat and let it cook in the broth for 6 - 10 minutes or until the halibut is opaque and firm. Add the chopped cilantro and lime juice and stir to combine.
Serve immediately with additional wedges of lime. Refrigerate for up to two days.
Nutrition
Calories 340, Fat 19 grams, Carbs 9 grams, Fiber 2 grams, Protein 36 grams
