Asparagus, fennel and spinach soup (recipe by Lee Holmes, Supercharge Your Life)

Ingredients

2 tbsp coconut oil

1 fennel bulb, finely chopped

4 spring onions (scallions), chopped

2 garlic cloves. sliced

450g (1lb) asparagus spears, woody ends trimmed, sliced on the diagonal into 2.5 cm (1 inch) lengths

90g (3 1/4 oz/2 cups baby English spinach leaves

750ml (26 fl oz/3 cups) vegetable stock

1 tbsp apple cider vinegar

1 tsp grated lemon zest

1 tbsp lemon juice

1 tsp ground cumin

sea salt and freshly ground black pepper, to taste

270ml (91/2 fl oz) coconut milk (optional) *Included when made by me

2 tbsp nutritional yeast flakes

75g (23/4 oz/1/2 cup) toasted pepitas (pumpkin seeds

mint and basil leaves, to serve *I used mint leaves

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 minutes, 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 minutes. 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.

*If you own a stick blender, this will be perfect to use here, allowing you to blend your soup liquid directly in the pot it is in. Do still allow a little cooling time! And be careful it doesn’t splash up. ;)

Lee Holmes, author of ‘Supercharge Your Life’ has given permission for the sharing of this recipe.