Asparagus, Fennel & Spinach Soup

Asparagus, Fennel & Spinach Soup

INGREDIENTS:

• 1 pound / 450 g green asparagus
• 2 tbsp coconut oil or butter
• 6 thin spring onions or 1 yellow onion
• 2 cloves garlic
• 1 small fennel bulb (or 1/2 large)
• 1 large handful spinach
• 2 cups water or vegetable stock
• 1 tbsp apple cider vinegar or lemon
• salt & black pepper
• Lentil & Pepita Topping
• The reserved raw tips from the asparagus
• 1 cup cooked puy lentils (1/2 cup uncooked, boiled in water for 18 minutes)
• 1/2 cup dry-toasted and salted pumpkin seeds / pepitas
• 1 large bunch flat leaf parsley
• 1/2 green chili, finely chopped (optional)
• 1 tbsp olive oil
• Cashew Cream
• 1/2 cup cashew nuts
• 1/2 cup filtered water
• 2 tsp lemon juice
• 1/2 tsp sea salt

Asparagus, Fennel & Spinach Soup

DIRECTIONS:

1. Trim the tough end off the asparagus. Cut in diagonal pieces, 1/2 inch / 1 cm thick. Save the asparagus tips for the topping. Heat oil in a large saucepan. 
2. Finely chop onion, garlic and fennel and add to the the pan and sauté for about 5 minutes or until soft. Add the asparagus, stir around and let fry on low/medium heat for a minute, then add spinach, water/stock, apple cider vinegar and season with salt and pepper. Bring to a boil and let simmer for 10-15 minutes. 
3. Meanwhile prepare the topping. Carefully pour the soup into a blender or use a hand blender to mix until smooth. Taste the soup, add more water or salt and pepper if needed.
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