Creamy Healthy Asparagus Soup with Avocado and Fennel
Asparagus season is almost in full swing, and there’s no better way to eat it than in a creamy soup form. This velvety asparagus soup has all the best qualities of a traditional velouté without any of the added flour or heavy cream.
Like spring in a bowl, this leek, fennel, and asparagus soup recipe relies on avocado to add all that creaminess and good fat, while Kettle & Fire’s Chicken Bone Broth piles on the protein and a good dose of nutrients that are hard to find in other food sources. Fresh lemon thyme adds another layer of tang, while a squeeze of lemon at the end brightens the whole dish up. It’s one of those healthy recipes that you won’t be able to get enough of.
When preparing this creamy asparagus soup, be sure to cut off the woody ends of the asparagus, or you might find more fiber in the final dish than you’d like. Also, be careful not to overcook any of the vegetables, so that the leeks and asparagus keep their vibrant green color and don’t turn the whole soup into a mucky brown.
If you’re not dairy-free, we recommend finishing this great recipe off with a dollop of extra-virgin olive oil and greek yogurt instead of the traditional sour cream to give it a little more tang and body. (Coconut milk could work too!) If you love asparagus, this soup recipe is for you.
Creamy, Healthy Asparagus Soup with Avocado and Fennel
Asparagus season is almost in full swing, and there's no better way to eat it than in a creamy soup form. This healthy asparagus soup has all the best qualities of a traditional velouté without any of the added flour or heavy cream.
- 2 tablespoons olive oil plus more for serving
- 1 large leek white and pale green parts finely chopped
- 1 fennel bulb thinly sliced
- Kosher salt
- 4 cups Kettle & Fire Chicken Bone Broth
- 2 pounds asparagus trimmed and cut into 1-inch pieces
- 1 tablespoon lemon thyme leaves minced
- 1 lemon juiced
- 1 avocado peeled, pitted, and diced
- Freshly ground black pepper
- Greek yogurt for serving (optional)
In a large saucepan over medium-low heat, warm oil. Add leek and fennel and a large pinch of salt. Cook, stirring frequently, until fully softened but not browned, 3 to 5 minutes. Stir in bone broth and bring to a simmer.
Add asparagus and thyme. Bring to a simmer and cook for 1 minute. Remove a few asparagus tips and use them for garnish. Continue simmering soup until asparagus is soft, 4 to 5 minutes. Remove from heat and add lemon juice and avocado.
Blend soup using an immersion blender or in batches using a blender until it's smooth. Season to taste with salt and pepper and serve. Garnish with reserved asparagus tips, fennel fronds, olive oil and greek yogurt, if using.
Gluten Free | Paleo