Asparagus, Fennel & Spinach Soup + Topping!


In our house, soup is rarely served without some kind of topping. It’s almost like a yin and yang thing, we start talking about soup and the conversation automatically moves on to topping suggestions. I guess it’s a pretty natural thing since we eat a lot of soup and prefer it to be a more complete meal, instead of just a starter. The toppings does not only add a different texture and flavor to the soup, but also some more stomach filling proteins. To be honest, I think we spend more time working on the toppings then on the actual soup on most occasions. It’s the same principle as we have with oatmeal toppings. They are just essential.

Here are a few of our favorite soup + topping combinations from earlier blog posts: Sweet potato and red lentil soup with aubergine and kale topping, Carrot and tomato soup with corn ceviche topping, Spinach and kale soup with tahini dressed chickpea topping.


We found a huge bunch over-priced asparagus in the market the other day and for some reason decided that it was a good idea to spend our last money this month on asparagus instead of a new set of clothes for Isac. So we walked home and made soup. We went for a smooth and quite mildly flavored soup and allowed the toppings to have more punch in flavor and texture. We only chose green-ish ingredients for the topping. Yup, there we go again, choosing ingredients by color. But it actually turned out fantastic. It’s got a lot of crunch from the pumpkin seeds, flavor from parsley and the asparagus tips, richness from the lentils and sting from the chili. I ate the leftovers without the soup straight from the fridge. I’ve spent most of this post talking about the topping, but the soup is pretty good too. Quick, simple, delicious and with a clear taste of spring. If you don’t have any fennel at home, you could add a few potatoes instead, or other spring vegetables of choice.

We also made a quick cashew cream to go with the soup. We often just add a few dollops yogurt into our soup but cashew cream is a nice and rich vegan alternative. If you just remember to pre-soak the cashew nuts, the cream is done in no-time. As a side note, I just tried adding some cashew cream on top of my latest smoothie and it wasn’t bad at all.

So, go make your vegetable market guy happy and buy a bunch of asparagus. Make soup, whip up a cashew cream. And for goodness sake, don’t forget about the topping!

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Asparagus, Fennel & Spinach Soup (Vegan)
Makes 4 smaller servings or 2 very large

We keep a jar of toasted pumpkin seeds in our kitchen and almost always have some cooked lentils ready in our fridge. It’s a good tip as it makes it a lot easier to create small quick meals like this.

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

Trim the tough end off the asparagus. Cut in diagonal pieces, 1/2 inch / 1 cm thick. Save the asparagus tips for the topping. Heat oil in a large saucepan. Finely chop onion, garlic and fennel and add to the the pan and sauté for about 5 minutes or until soft. Add the asparagus, stir around and let fry on low/medium heat for a minute, then add spinach, water/stock, apple cider vinegar and season with salt and pepper. Bring to a boil and let simmer for 10-15 minutes. Meanwhile prepare the topping. Carefully pour the soup into a blender or use a hand blender to mix until smooth. Taste the soup, add more water or salt and pepper if needed.

Preparing the topping: Finely chop the asparagus tips and the parsley and place in a bowl together with the boiled lentils and the toasted pumpkin seeds. Add chili if your prefer it a little spicy. Pour over some olive oil and stir around until it’s all mixed well.

Preparing the cashew cream: Cover the cashew nuts in water and let soak for at least 3 hours or overnight. Drain, rinse and place them in a blender. Add the filtered water, lemon juice and salt and mix until completely smooth. Taste and add more salt or lemon if needed. Or water if you prefer it runnier.

Serve the soup with a generous portion of lentil topping on top and a few drizzles of cashew cream or yogurt. Enjoy!


PS. If you want some more inspiration on what to do with asparagus, check out this Spring Buckwheat Salad from last year and this Grilled Asparagus with Quinoa from two years ago.



  • Annette Williams
    Wow this was a show stopper.....unfortunately no fennel was available so I substituted it with one leek! Still fab especially with everyone raving in UK about the benefits of apple cider vinegar! Next time I'll do fennel! Only comment was I think too much lentil mix ... But used as salad next day by adding shredded carrots and chopped tomatoes
  • Wow, this looks awesome! I will have to try some! My mom is Vegan, and she would love this recipe! I'll have to share it with her. Thanks for the great soup and topping ideas.
  • Thank you for the recipe. This looks absolutely delicious! I can't wait to try it. Oh and your pictures are gorgeous!
  • this looks absolutely delicious!!! it contains all perfect ingredients to boost one's brain! which is what i love about food. love it! thank you, can't wait to try it out. sacha
  • Hello, just check out your blog and looks amazing! I’ve been already in love with few recipes, as that one. I love asparagus, especially when is well cooked, but in simple way. Can’t wait to try it. Will follow you!
  • Sophie
    Just made this soup at it was wonderful! The flavours worked together very well and it had a great combination of textures. To my taste the recipe could do with a slightly greater soup to topping ratio - for me there was plenty of topping for 4 people but the soup served more like 3. Thanks for the recipe though - it was very inspiring!
  • Made this soup already two times. And even made a blog post about it. :)!My-balcony-makeover-and-how-to-turn-an-expensive-fruit-into-a-lovely-decoration/csu2/555b61300cf298b2d3cb77e5 The second time I changed the recipe quite a lot but it was actually tasting the same. :)
  • I am craving this soup now, it looks amazing. I love using greens in my soups, it's such a great way to get them into your diet. Definitely making this, this weekend. YUM!!!!
  • Dani
    What are some other uses for the left over cashew cream? Besides maybe adding psyllium husks and making the cashew yogurt thats already featured on the site?
  • I made this yesterday. Amazing! It is now my favorite soup! Thanks so much for sharing! (and your beetroot burgers are my favorite burgers too)
  • Teena
    Just made this soup. Its a nice light springtime soup. Next time I would add the full fennel bulb I had on hand. But this soup is delicious and so good for you!
  • It is asparagus season, we love adding it in our meals ! Our clients can calculate their calorie level and have a personalised diet they also can comment what they like (asparagus of course) or don't on !
  • Trish
    Made this again last night sans toppings and it was just as delish! Polished this off today at lunch. Simple and quick! LOVE this soup!
  • It looks delicious! I really love this kind of soup.
  • I love fresh health foods like this. Your blog is so amazing as I start to read your ideas it makes me feel good and comfortable. It opens my mind to have a healthy lifestyle using this healthy recipe.I cannot wait to try this Asparagus + toppings. Thanks for your very inspiring blog and for offering this as FREE. :-)
  • Spring in a bowl! I love the color and toppings of this soup!
  • This soup looks divine! I love asparagus in any form. I rarely make soups because they always seem long to prepare but once I do, I just really enjoy eating it :) Love your blog. Ewelina xx Pattern Of Taste | Our Youtube channel
  • alice kammerlander
    this sounds delicious! And I totally agree with the importance of topping!
  • Gorgeous recipe, all ingredients that I keep on hand! Thanks for the inspiring idea!!
  • Trish
    This soup is AMAZING!!!I love soups and make many throughout the year and this soup by far is the most delicious! The toppings added something nice, but the soup itself doesn't need anything. I ate the soup over two nights; one with toppings and one without. I think I enjoyed the delicate flavors of the soup more on its own than with the topping. This soup will be made often. Thanks for an incredible recipe!!
  • Choosing ingrediants by color is resulting in perfect recipes! Please keep on doing it! Not to mention how gorgeous your food looks!

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