Go Back
+ servings
Fennel & Asparagus Soup [vegan] - The Flexitarian

Fennel & Asparagus Soup [vegan]

Tarragon gives this fennel & asparagus soup some wonderful flavours.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soups
Cuisine English
Servings 6 people
Calories 132 kcal


  • 3 Tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 450 g asparagus
  • 225 g fennel
  • 225 g leek
  • 15 g tarragon
  • 1 litre of vegetable stock
  • lemon juice


  • 2 handfuls of almonds
  • 1 handful sunflower seeds
  • 1 handful pumpkin seeds
  • 6 sprigs of tarragon
  • dairy-free cream


  • Heat the oil in a large saucepan. Add finely chopped onion and fry until soft. Add crushed garlic and cook for another 2 minutes.
  • Chop asparagus, fennel and leek. Add to the pan along with the tarragon. Fry gently for a couple of minutes then add the vegetable stock. Bring to the boil, then cook covered under medium heat for 20 mins.
  • When the vegetables are cooked whizz the soup until smooth. Season with lemon juice.


  • Chopped almonds and tarragon. Mix in sunflower and pumpkin seeds.
  • Serve the soup with a sprinkle of toppings and a dollop of cream on top.


Serving: 250gCalories: 132kcalCarbohydrates: 14gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 32mgPotassium: 485mgFiber: 4gSugar: 4gVitamin A: 1348IUVitamin C: 16mgCalcium: 94mgIron: 4mg
Keyword asparagus, fennel, soup
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!