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.