Asparagus & Fennel Soup with Cumin-spiced Lotus Chips Recipe

Ingredients

• 2 tbsp coconut oil
• 1 fennel bulb, finely chopped
• 4 spring onions, chopped
• 2 garlic cloves, sliced
• 450g asparagus spears, woody ends trimmed, sliced on the diagonal into 2.5cm lengths
• 2 cups baby spinach leaves
• 750mL vegetable stock
• 1 tbsp apple-cider vinegar
• 1 tsp grated lemon zest
• 1 tbsp lemon juice
• 1 tsp ground cumin
• Sea salt & freshly ground black pepper, to taste
• 270mL coconut milk (optional)
• 2 tbsp nutritional yeast flakes
• 75g toasted pumpkin seeds
• Mint & basil leaves, to serve
• <b>Cumin-spiced Lotus Root Chips<b>
• 300g fresh lotus root (see tip), peeled & sliced paper-thin
• 1 tbsp avocado oil
• 1 tsp ground cumin<br)Sea salt, to taste