• 2 tablespoons olive oil
  • 1 large shallot, diced
  • 1 medium fennel bulb, diced
  • 2 cups tender asparagus spears, thick ends trimmed off and spears chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 small Yukon gold potatoes, diced (or 4 small potatoes, if leaving out mascarpone cheese)
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground fennel
  • 2 1/2 cups vegetable stock
  • 1 cup spinach leaves, chopped
  • 1/2 cup culinary coconut milk
Cooking directions
  1. In a medium saucepan over a medium flame, heat the olive oil. Add the shallot, fennel, salt and pepper and cook until tender but not browned, about 5 minutes.
  2. Add in the diced potatoes, asparagus, remaining spices, and vegetable stock. Bring the soup to a boil, reduce heat to low and simmer, covered, for about 15 minutes or until all the vegetables are soft.
  3. Add the spinach and cook until wilted. Stir in coconut milk.
  4. Transfer the soup to a blender, or use a hand blender to puree it until smooth. Add more salt or pepper to taste.
  5. Garnish with a drizzle of olive oil, a drop or two of balsamic vinegar, and perhaps a sprinkle of chopped rosemary leaves.