Asparagus & Fennel Soup with Cumin-spiced Lotus Chips Recipe

I love finding new ways to experiment with less-common ingredients. Fennel and asparagus are two vegetables that deserve their show-stopping reputation. This soup combines their flavours beautifully and is a unique affair that will linger hours after consumption. The crunchy pepitas, cheesy nutritional yeast flakes and fresh herbs on top offer a special little adornment that will heighten your joy factor while embellishing a lovely light lunch.
Serves: 2-3
GF, VG
Ingredients
Method
- 2 tbsp coconut oil
- 1 fennel bulb, finely chopped
- 4 spring onions, chopped
- 2 garlic cloves, sliced
- 450g asparagus spears, woody ends trimmed, sliced on the diagonal into 2.5cm lengths
- 2 cups baby spinach leaves
- 750mL vegetable stock
- 1 tbsp apple-cider vinegar
- 1 tsp grated lemon zest
- 1 tbsp lemon juice
- 1 tsp ground cumin
- Sea salt & freshly ground black pepper, to taste
- 270mL coconut milk (optional)
- 2 tbsp nutritional yeast flakes
- 75g toasted pumpkin seeds
- Mint & basil leaves, to serve
- Cumin-spiced Lotus Root Chips
- 300g fresh lotus root (see tip), peeled & sliced paper-thin
- 1 tbsp avocado oil
- 1 tsp ground cumin
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