By Hannah Powling
When I came across this lovely recipe I couldn’t resist but share it – to me, it projected summertime vibes, sitting in the garden, preparing lovely, light and healthy meals amongst the glorious weather to come..
David Frenkiel and Luise Vindahl are the faces of exciting, healthy vegetarian food. Their Green Kitchen Stories Blog inspires people around the world to cook super-tasty, healthy vegetarian recipes using only natural ingredients.
Green Kitchen Stories shares beautiful photos of their food and their illustrated step-by-step instructions makes them straight forward and easy to recreate at home. They celebrate fresh ingredients, making you want to get to a farmers market right away.
This soup in particular is smooth and quite mildly flavored but the toppings give it a little more punch in flavor and texture. Green Kitchen Stories talk a lot about how they are avid-fans of soup toppings and I think its a brill way to jazz up your soups!
Have a read of the hearty ingredients below and see the full recipe to make their Asparagus, Fennel and Spinach Soup.
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Asparagus, Fennel & Spinach Soup (Vegan)
Makes 4 smaller servings or 2 very large
1 pound / 450 g green asparagus
2 tbsp coconut oil or butter
6 thin spring onions or 1 yellow onion
2 cloves garlic
1 small fennel bulb (or 1/2 large)
1 large handful spinach
2 cups water or vegetable stock
1 tbsp apple cider vinegar or lemon
salt & black pepper
Lentil & Pepita Topping
The reserved raw tips from the asparagus
1 cup cooked puy lentils (1/2 cup uncooked, boiled in water for 18 minutes)
1/2 cup dry-toasted and salted pumpkin seeds / pepitas
1 large bunch flat leaf parsley
1/2 green chili, finely chopped (optional)
1 tbsp olive oil
Cashew Cream
1/2 cup cashew nuts
1/2 cup filtered water
2 tsp lemon juice
1/2 tsp sea salt