Step 1

In a medium sized pot, heat oil. Once shimmering and hot, add minced garlic, leeks, and fennel. Cook until fragrant and translucent on medium-low heat.

Step 2

Add vegetable broth and water, bring to a boil.

Step 3

Once boiling, add asparagus and cook until soft and tender. Add peas and cook for an additional 5 minutes.

Step 4

Turn off heat and add parsley.

Step 5

Transfer to blender. Puree on high speed until smooth.

Step 6

Return to pot and keep on low heat until ready to serve.

Step 7

Finish with olive oil, course black pepper, and chopped parsley.