A Simple & Easy Spring Meal
Asparagus, Fennel & Spinach Soup
It is that time of year! The first of the Spring vegetables are starting to come on and that includes tender young asparagus spears. Ours are growing like crazy, and this week I’m sharing a simple soup that I’ve made for years and is a perfect use for these early garden treats, yet still a warming meal for chilly spring nights.
Asparagus, Fennel & Spinach Soup
(adapted from GreenKitchenStories.com)
1 pound green asparagus
2 tbsp coconut oil, or butter
6 thin spring onions
2 cloves garlic
1 small fennel bulb
1 large handful spinach
2 Cups vegetable stock
1 tbsp apple cider vinegar
salt & black pepper
Lentil & Pepita Topping
asparagus, The reserved raw tips from
1 cup cooked lentils, (1/2 cup uncooked, boiled in water **I like to use vegetable broth here for added depth of flavor, for 18 minutes)
1/2 cup dry-toasted and salted pumpkin seeds / pepitas
1 large bunch flat leaf parsley
1 tbsp olive oil
trim the tough end off the asparagus. Cut in diagonal pieces, 1/2 inch thick. Save the asparagus tips for the topping. Heat oil in a large saucepan. 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. 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.
The topping: Dice the asparagus tips and the parsley and place in a bowl together with the cooked lentils and the toasted pumpkin seeds. Add chili if your prefer it a little spicy. Drizzle over some olive oil and serve the soup with a generous portion of lentil topping on top.
Another extra you can use are lightly toasted sourdough croutons on top! **dice sourdough in chunks, drizzle with olive oil, toss with any seasonings you might like (garlic salt or Herbs De Provence are favorites of mine) and put on a lined sheet pan in a 350 degree oven for about 15 minutes.
Until Next Time~
