Creamy, Healthy Asparagus Soup with Avocado and Fennel

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 2 tablespoons olive oil plus more for serving
• 1 large leek white and pale green parts finely chopped
• 1 fennel bulb thinly sliced
• Kosher salt
• 4 cups Chicken Bone Broth
• 2 pounds 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
• 4 tbsp Greek yogurt

Directions

1. In a large saucepan over medium-low heat, warm oil.
2. 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.
3. Add asparagus and thyme. Bring to a simmer and cook for 1 minute.
4. Remove a few asparagus tips and use them for garnish. Continue simmering soup until asparagus is soft, 4 to 5 minutes.
5. Remove from heat and add lemon juice and avocado.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.
6. Garnish with reserved asparagus tips, fennel fronds, olive oil and Greek yogurt, if using.

Nutrition