Asparagus, Fennel & Bacon Soup


Below are FIVE reasons to eat more asparagus:

  1. It is a good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a mineral that supports healthy blood sugar levels.
  2. Is a rich source of glutathione, a detoxifying compound that helps break down free radicals.
  3. Is packed with antioxidants.
  4. Because of the powerful nutrients it contains, asparagus can help us to fight cognitive decline.
  5. Is a natural diuretic, and helps the body rid itself of excess salts.


1 bunch of asparagus

            2 fennel bulbs

            2 garlic cloves

            Coconut oil, melted

            Sea salt & pepper

            4 slices of bacon

            4 cups of chicken broth (homemade is best)


Preheat the oven to 400 degrees.  Cut off the tips of the asparagus and set aside for topping.  Remove and discard the bottom inch of the asparagus.  Cut the fennel bulbs into quarters.

Place asparagus, chopped fennel, 2 cloves of garlic (skin removed) in a large roasting pan.  Toss with 1-2 TBSP of coconut oil and salt and pepper.  Place 2 slices of bacon on top of the vegetables.  Roast the vegetables and bacon at 400 degrees for about 30 minutes or until the vegetables are tender.

While the vegetables are roasting, prepare the bacon-asparagus topping.

Allow the roasted vegetables to cool slightly and remove the 2 slices of bacon.  Place 2 cups of broth in a blender or food processor.  Add the asparagus, fennel, and garlic and blend on high until smooth, adding additional broth until desired consistency is reached.  Season with sea salt and pepper to taste.

Serve the soup hot, sprinkled with bacon-asparagus topping.

Bacon – Asparagus Topping

Chop the remaining 2 slices of bacon into small pieces.  In a small saut√© pan, cook the chopped bacon for 3-4 minutes.  Add the asparagus tips and cook for another 3-5 minutes or until the bacon is cooked and crisp.

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