Skip to main content


local asparagus | seared fennel | whipped cashew crème fraiche
OLA Bright float
No ratings yet
Print Pin
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 6 people


  • 1 Blender


  • 3 tbsp extra virgin olive oil
  • 1 large onion (finely chopped)
  • 1 small bulb fennel (shaved)
  • 3 cloves garlic (smashed)
  • 1 shallot (finely chopped)
  • kosher salt
  • freshly ground black pepper
  • red chilli flakes
  • 1/4 cup picked fresh thyme
  • 1 bunch local asparagus (chopped)
  • 2 quarts vegetable stock
  • 1 cup cashew cream
  • 2 cups fresh baby spinach
  • 1 bottle OLA Bright


  • Heat the oil in a large saucepan over medium heat.
  • Add the onions, fennel, salt and pepper and sauté five minutes.
  • Add the asparagus, garlic and shallot, additional salt and pepper and red chili flakes. Sauté about 15 minutes
  • Add the fresh thyme and vegetable stock and simmer for 30 minutes.
  • Add the cashew cream and simmer additional 10 minutes.
  • Working in small batches, pour the soup into a blender and blend on high speed. Add the spinach to the last batch and continue blending until smooth.
  • Pour the soup into a large bowl and stir to incorporate the spinach batch.
  • Ladle into small bowls and garnish with microgreens, whipped cashew cream and drizzle with OLA Bright.