Since we have once again had a stormy weekend, I decided that it was time to think Spring! I’ve been diffusing light clean scents, and last night made one of our favorite spring soup recipes.
I began the Bulletproof intermittent fast 16/8 yesterday, and it was so easy with my morning Bulletproof coffee! I’m a new fan and believer! The 16/8 diet is fasting for sixteen hours, and doing your meals during 8 hours. I’ve never been a big breakfast person and gaining the nutrition from the Bulletproof coffee sated me until noon. I chose my eating hours between eleven and seven. I made myself a panini for lunch and this soup for dinner (with a side of meatballs for some added protein)
Asparagus, Fennel and Spinach Soup
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
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. 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.
Add toppings to serve. The sky is the limit here! I love pepitas and some coconut cream, but you can also saute the asparagus tips to serve on top!
Recipe taken from Green Kitchen Stories.