Creamy Asparagus soup with Fennel and Lemon 🍋

Ingredients

• 1 lb Asparagus (trimmed and cut into 2‑inch pieces)
• 1 each Fennel Bulb (thinly sliced, fronds reserved for garnish)
• 1 each Onion (diced)
• 2 each Garlic Cloves (minced)
• 2 tablespoons Olive Oil (extra‑virgin)
• 4 cups Vegetable Broth (low‑sodium)
• 0.5 cup Raw Cashews (soaked 30 min, drained, then blended with water to make cream)
• 0.5 cup Water (for blending cashews)
• 1 each Lemon (zested and juiced)
• 0.5 teaspoon Crushed Red Chili Flakes (adjust to heat preference)
• 0.5 teaspoon Salt (or to taste)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Vegetables

   Trim the asparagus and cut into 2‑inch pieces. Thinly slice the fennel, reserving the fronds for garnish. Dice the onion and mince the garlic.

   Time: PT10M

2. Sauté Aromatics

   Heat olive oil in the large pot over medium heat. Add the onion and fennel, cooking 4–5 minutes until softened. Stir in the garlic and cook another 30 seconds, being careful not to burn it.

   Time: PT5M

   Temperature: Medium heat

3. Simmer Asparagus

   Add the asparagus pieces and vegetable broth to the pot. Bring to a gentle boil, then reduce to a simmer and cover. Cook 10 minutes until the asparagus is tender.

   Time: PT10M

   Temperature: Medium simmer

4. Blend to Smooth

   While the soup simmers, blend the soaked cashews with water until completely smooth. Add the cashew cream to the pot and use an immersion blender to puree the soup until silky.

   Time: PT5M

5. Season and Brighten

   Stir in the lemon zest, lemon juice, crushed red chili flakes, salt, and black pepper. Heat on low for 2 minutes just to combine flavors.

   Time: PT2M

   Temperature: Low heat

6. Plate and Garnish

   Ladle the hot soup into bowls, garnish with reserved fennel fronds and a drizzle of extra‑virgin olive oil if desired.

   Time: PT0M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

12 g

Fat

12 g

Fiber

3 g