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


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


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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