Servings
3
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp coconut oil
- 2 tbsp nutritional yeast flakes
- 1 fennel bulb, finely chopped
- ½ cup toasted pepitas (pumpkin seeds)
- 1 fennel bulb, finely chopped
- Mint & basil leaves, to serve
- 2 garlic cloves, sliced
- 450g asparagus spears, woody ends trimmed, sliced diagonally into 2.5cm lengths
- 2 cups baby English spinach leaves
- 750mL vegetable stock
- 1 tbsp apple-cider vinegar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 270mL coconut milk (optional)
Method
- Heat the coconut oil in a large saucepan over medium heat, then add the fennel, spring onions and garlic and cook for 2–3 mins until softened.
- Add the asparagus, spinach, stock, vinegar, lemon zest and juice, cumin, salt and pepper. Bring to the boil, then reduce the heat to low and simmer, covered, for 20 mins. Allow to cool slightly, then transfer to a blender, add the coconut milk and blend until smooth. Return to the pan to warm through.
- Ladle into bowls and top with nutritional yeast flakes, pepitas and fresh herbs.
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