Asparagus & Fennel Soup

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I’ve been eating a lot of kaka these days, I’m not going to lie. With travelling to Europe and wedding season, my happygut awesome streak has been compromised 🙁 My saving grace is that I will be going on a 6 week cleanse in a couple of weeks, after the weddings are over.

To treat myself I decided to make asparagus fennel soup (YES, healthy food is a treat ;)). It was awesome! Delicious and it went down so well, my body has been screaming for something like this for a long time!

Serves 4

Ingredients:

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 fennel bulb, chopped (about 1.5 cups chopped)
2 leeks, ends removed and chopped
1 bunch of asparagus (about 3 cups chopped)
1 teaspoon dried dill
1 teaspoon dried chives
3 cups vegetable broth
1 cup rice milk, soy milk or almond milk
Salt and pepper to taste

Directions:

1. Bend each piece of asparagus near the tough dried end until it snaps off at its natural breaking point.
2. Discard ends, wash remaining asparagus, cut into 2-inch pieces and set aside.
3. In a large pot over medium heat, saute garlic, fennel, and leeks in olive oil until soft (about 3 minutes). 4. Add asparagus, herbs, broth, and rice milk. Bring to a boil, reduce heat, cover and simmer until asparagus and is soft (about 10 minutes). Remove from heat and cool slightly.
5. Puree soup using a blender. Add water if a thinner soup is desired. Season to taste with salt and pepper.  6. Garnish with dried dill or fennel greens and serve.

Courtesy of For The Love Of Food

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