Creamy, Healthy Asparagus Soup with Avocado and Fennel Recipe

Add the leek and fennel to the warm oil, along with a large pinch of kosher salt. Cook, stirring frequently, until the vegetables are fully softened but haven't taken on any color, about 3 to 5 minutes.

Stir in the 4 cups chicken bone broth and bring the mixture to a simmer.

Take the saucepan off the heat. Squeeze in the juice from 1 lemon and add the 1 avocado, roughly chopped. Using an immersion blender directly in the pot, or working in batches with a standard blender, purée the soup until it's completely smooth and creamy.

Taste and adjust the seasoning with kosher salt and pepper as needed before serving.