Asparagus, Fennel and Dill Soup
Prep time
Cook time
Total time
Serves: 6-8
  • 10 oz sugar snap peas
  • 10 oz fennel bulbs
  • 10 oz asparagus
  • 1 bunch green onions (white and green parts)
  • 4 cups water
  • 1.5 tsp sea salt
  • 3 tbsp brown rice
  • 2 large leeks
  • 2 tbsp olive oil
  • ½ cup fresh dill, loosely packed
  • ½ cup fresh mint leaves, loosely packed
  • 3 cups light vegetable broth or chicken broth
  • 2-3 tbsp fresh lemon juice, more to taste
  • lemon peel, grated from one lemon
  • freshly ground black pepper to taste
  • garnish: fruity green olive oil
How To Make
  1. Wash the vegetables.
  2. String and coarsely chop the snap peas.
  3. Chop the fennel bulbs. This should yield about 2 cups.
  4. Slice the asparagus and green onions.
  5. Put all vegetables into a large pot with the water, 1 tsp salt, and the rice.
  6. Simmer, covered, for about 30 minutes.
  7. In the meantime, chop the green onions to yield about 2 cups.
  8. Saute them in the olive oil over medium heat with a pinch of salt.
  9. Stir them often until them become soft and begin to turn a golden color, about 20 minutes.
  10. Add the cooked onions, dill, mint, and broth to the vegetables.
  11. Let the soup simmer for another few minutes, then remove from heat and let cool a little.
  12. Puree the soup in a blender until smooth. (You may do this in batches, or all at once if you have an immersion blender).
  13. Return it to the pot and add lemon juice, pepper, and sea salt to taste.
  14. Bring the soup back to a simmer just before serving.
  15. Drizzle some fruity olive oil on top of each serving.
  16. Enjoy!
Inspired by Anna Thomas’s book Love Soup.
Recipe by at