When using a medium-sized saucepan, sauté the onions as well as the bay leaf in olive oil over medium heat till the onions reach a golden brown colour.
After adding the fennel and asparagus, continue to sauté for another 5 minutes.
Salt and pepper should be used to season the veggies.
First, combine all of the ingredients, and then pour in the water or the vegetable stock.
Reduce the temperature, and let the ingredients cook together at a low simmer for around twenty minutes.
After the asparagus and fennel have finished cooking and become soft, combine all of the ingredients in the hand blender and mix them until they have a texture that is smooth and creamy.
After adding the orange juice and cooking cream, continue to let the mixture simmer over low heat for an extra 5 minutes.
Add some salt and freshly ground black pepper to taste.
Place in a bowl for serving, and top with a garnish of almond flakes and microgreens.