Asparagus, Fennel & Spinach Soup and Topping!

Do you want to eat something healthy today? To flush out toxins and maintain weight, soups are the optimal choice. This soup not only adds to your healthy lifestyle but tastes heavenly.

Ingredient

Makes Two Large Portions Or Four Smaller Portions.

• 450 grams (1 pound) of green asparagus
• 2 tbsp of butter or coconut oil
• 1 yellow onion or 6 tiny spring onions
• Garlic cloves, two
• 1 tiny (or 1/2 large) fennel bulb
• a significant amount of spinach
• 2 cups of vegetable stock or water
• 1 tablespoon lemon or apple cider vinegar, salt, and pepper

Pepita and Lentil Topping

• the asparagus’s saved raw tips
• Puy lentils, 1 cup prepared (1/2 cup raw, simmered in water for 18 minutes).
• 1/2 cup dry-toasted, seasoned pepitas or pumpkin seeds
• 1 substantial bunch of parsley with flat leaves
• chopped green chili, half (optional)
• 1 tablespoon of olive oil

Coconut Cream

Cashew nuts, half a cup

half a cup of filtered water

2 teaspoons of lemon juice

14 teaspoon sea salt

Instructions

For the Soup

1. Add the oil to a large saucepan
2. Add the chopped garlic, onion, and fennel into it.
3. Then, saute it for about five minutes.
4. Now, add the diagonal pieces of asparagus. Stir fry it for five minutes.
5. Afterward, add the water or stock, spinach, and apple cider vinegar.
6. Make sure to season it with pepper and salt.
7. Let it boil, and simmer for 10 minutes.
8. Smoothen the soup using a hand blender.
9. Now, add salt, pepper, and water to it.

For the Topping

1. In a bowl, add the asparagus tips, boiled lentils, and toasted pumpkin seeds.
2. You can also add chili for making it spicier.
3. Pour the olive oil.

For the Cashew Cream

1. Let the cashew nuts sit in water for three hours.
2. Make a puree of it by adding filtered water, salt, and lemon juice.

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