Asparagus, Fennel and Spinach Soup with Toasted Pepitas
We all know the benefits of eating seasonally. Not only does food taste better, but also more often than not, it's far cheaper. Why pay more money for food that has travelled thousands of kilometres when locally sourced, fresh produce is brimming with more nutrients and minerals?
It's spring here in Australia, and this recipe is all about using seasonal ingredients like spinach and asparagus in new and exciting ways. This soup combines the flavours of asparagus, fennel and spinach beautifully and is a unique affair that will linger on your lips without adding to your hips!
Serves 2-3
Ingredients
- 2 tablespoons coconut oil
- 1 fennel bulb, finely chopped
- 4 spring onions, chopped
- 2 garlic cloves, sliced
- 450 g (1 lb) asparagus, woody ends trimmed, sliced on the diagonal into 2.5 cm (1 inch) lengths
- 90 g (3¼ oz/2 cups) baby English spinach leaves
- 750 ml (26 fl oz/3 cups) vegetable stock
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- sea salt and freshly ground black pepper, to taste
- 270 ml (9½ fl oz) coconut milk (optional)
- 2 tablespoons nutritional yeast flakes
- 75 g (2¾ oz/½ cup) toasted pepitas (pumpkin seeds)
mint and basil leaves, to garnish
Method
- Heat the oil in a large saucepan over medium heat, then sauté the fennel, spring onions and garlic until softened.
- Add the asparagus and cook for 5–7 minutes, stirring, then add the
spinach, stock, apple cider vinegar, lemon zest and juice, cumin, salt and pepper. - Bring to the boil, then reduce the heat to low and simmer, covered, for 20 minutes.
- Allow to cool slightly, then transfer to a blender, add the coconut milk and blend until smooth.
- Return to the pan to warm through if necessary.
- Ladle into bowls and top with nutritional yeast flakes, pepitas and fresh herbs.
If you would like more recipes like this one, check out the latest book by Lee Holmes Supercharge Your Life. Or download our free e-books below:
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