Asparagus Fennel Orange Soup with Almond Flakes

It is always fun to be creative in the kitchen. Every week I reserve a day where I plan my meals. My kids have developed a love for new flavours and like me are always ready to have our palette intrigued and surprised. The plan was to make an asparagus soup for my family, but I wanted the flavours to stand out and impress our taste buds. My mother-in-law was visiting me at the time and together we brainstorm flavours that we thought that may compliment the asparagus soup.

As we were brainstorming out loudly my husband who was watching his football on TV at the time would give us his feedback. I have decided that my husband is a behind the closet foodie, over the years I have realized that he loves food as much as I do and it is always fun having his input when I develop new recipes. But I should admit that when we finally decided to combine asparagus, fennel, oranges and almonds together my husband wasn’t exactly convinced that it would work, but my mother-in-law and I took on the challenge to test out recipe out.

The next morning, I woke up early and headed to the supermarket to buy all my ingredients. With excitement in the air we began cooking. We started our recipe testing by just combining the asparagus and fennel with some cream, another bowl with some orange juice and the third bowl with cream and orange juice. Each bowl tasted delicious but we just loved the unique combination of the asparagus, fennel and orange. We then added some almond flakes to our favourite combination and automatically knew that we had a winner.

It is amazing the excitement we felt buzzing in the kitchen we finalized our recipe. My children and husband tasted the soup later in the evening, when they asked for a second serving I knew we had a winning recipe. I hope you enjoy this recipe as much as we did.


Asparagus Fennel Orange Soup with almond flakes

March 12, 2017

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Yields: 4 servings


300g asparagus cut into chunks

3 onions, thinly sliced

1 large fennel, thinly sliced

1 bay leaf


fresh ground pepper

2 tbsp. olive oil

1 cup freshly squeezed orange juice

¼ cup cream

4 cups water or vegetable brothmicro-greens

¼ cup almond flakes


1In a medium size pot sauté onions and bay leaf with olive oil at medium heat until they become golden brown.

2Add fennel and asparagus and sauté for 5 minutes.

3Season the vegetables with salt and pepper. 

4Mix the ingredients together and then add the vegetable stock or water.Lower the heat and allow the ingredients to simmer together for about 20 minutes. 

5Once the asparagus and fennel are fully cooked and soft, blend the ingredients together with the Electrolux hand blender until you reach a smooth and creamy texture.

6Add orange juice and cooking cream leave to simmer on low heat for an additional five minutes on low heat.

7Season with salt and fresh ground pepper.Serve in a bowl and garnish with micro-greens and almond flakes.