Creamy, Healthy Asparagus Soup with Avocado and Fennel
"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."
Serves4 People
Preparation Time5 min
Cooking Time40 min
Ingredients
- 2 tablespoon olive oil plus more for serving
- 1 large leek white and pale green parts finely chopped
- 1 fennel bulb thinly sliced
- Kosher salt
- 4 cup Kettle & Fire Chicken Bone Broth
- 2 pound 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
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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.
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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.
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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.