Creamy, Healthy Asparagus Soup with Avocado and Fennel

Name: Creamy, Healthy Asparagus Soup with Avocado and Fennel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 2 tbsp Olive Oil (2 tablespoons olive oil plus more for serving); 1 piece Leeks (1 large leek white and pale green parts finely chopped); 1 piece Fennel (1 fennel bulb thinly sliced); 0 pieces Kosher Salt (Kosher salt); 4 cup Chicken Bone Broth (4 cups Chicken Bone Broth); 2 lb Asparagus (2 pounds asparagus trimmed and cut into 1-inch pieces); 1 tbsp Fresh thyme (1 tablespoon lemon thyme leaves minced); 1 piece Lemon (1 lemon juiced); 1 piece Avocado (1 avocado peeled, pitted, and diced); 0 pieces Black Peppercorns (Freshly ground black pepper); 4 tbsp Greek Yogurt (4 tbsp Greek yogurt)

30 minGreek

Servings4

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Vegetarian
Gluten Free
Paleo
Pescatarian

Steps

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