Ingredients:

• 700 ml of my Chicken Bone Broth + Turmeric
• 1 bunch green asparagus, stemmed and cut into pieces
• 1 fennel bulb, thinly sliced
• 2 carrots, sliced
• 1 zucchini, diced
• Zest of one lemon
• A few sprigs of fresh thyme
• A few sprigs of fresh rosemary
• Salt and ground black pepper to taste
• Olive oil

Instructions :

1. In a large saucepan, heat a drizzle of olive oil over medium heat. Add the sliced fennel and sauté for a few minutes, until lightly browned and tender.
2. Add the carrot slices and diced zucchini to the pan. Sauté for a few more minutes, until they begin to soften slightly.
3. Pour the chicken bone broth into the saucepan and bring to the boil. Then reduce the heat and simmer for about 10 minutes to allow the vegetables to absorb the flavours of the broth.
4. Add the asparagus pieces to the pan and simmer for a further 5-7 minutes, until tender-crisp.
5. Season soup with salt and pepper to taste. Add lemon zest for a touch of freshness.
6. Just before serving, remove the pan from the heat and add a few sprigs of fresh thyme and rosemary to flavour the soup.
7. Serve the spring soup hot, garnished with a few extra fresh herbs if desired (or a little creme fraiche for extra indulgence!). Serve with gluten-free bread for an even more delicious experience (I recommend the SO' BAKE IT

This spring soup is light, healthy and full of fresh flavors that highlight seasonal vegetables and delicious chicken bone broth. Enjoy it on chilly days to warm up and indulge!