what you need
2 tablespoons coconut oil
1 bunch fresh asparagus
1 onion, diced
3 cloves garlic, minced
1 fennel bulb, diced
1 handful of spinach or dino kale
2 cups vegetable broth
1 tablespoon lemon juice
For the topping…
1 cup brown or puy lentils, boiled until al dente
1/2 cup raw pepitas
1 bunch parsley (flat or curley)
2 tablespoons olive oil
1 green chili, minced
1/4 cup nonfat Greek yogurt + 2 tablespoons more of olive oil
how to make it
Chop the asparagus into 1/2 inch slices, setting the tips aside for use in the topping. Chop the garlic, onion, and fennel, and sauté in the olive oil for 5-7 minutes until soft. Add the spinach, vegetable broth, salt, pepper, and lemon juice, and bring to a little rolling simmer. Let it summer on low for 15 or so minutes while you make the topping…
Set the oven to broil. Toss the pepitas in olive oil, chili powder, cayenne pepper, and salt, and spread onto a baking sheet. Broil until brown but not burned, removed, and let cool for 10 minutes. Blanch the asparagus tops and chop the parsley finely.
Toss the blanched asparagus tops, parsley, minced chili pepper, olive oil, and cooled pepitas together into a mixture. Return to the simmering soup, remove from heat, and transfer to a blender. Blend on high for 5-7 minutes or until smooth.
Pour into bowls and top with pepita mixture. Mix olive oil with Greek yogurt into a crema, and additionally top with the crema. Serve immediately.
