Light, elegant and full of freshness – this asparagus fennel soup brings together delicate spring flavours with the principles of the Modern Mayr Medicine.

As part of a gentle mild derivation diet, it supports the body’s natural detox processes, has an alkalising effect and surprises with its depth of flavour. Fennel soothes the stomach, while white asparagus is both diuretic and anti-inflammatory – together, they form the base of this unique detox soup, complemented by strawberries, lime and green pepper for a finely tuned burst of freshness.

• Prep:Thoroughly wash the asparagus and fennel, and cut into small pieces without peeling.

• Sauté and season: Heat the olive oil in a large pot. Sauté the asparagus and fennel until lightly browned. Deglaze with Pernod (optional), season with salt, nutmeg and green pepper.

• Cook and blend: Add the vegetable broth, bring to a boil, then simmer covered over medium heat for approx. 20 minutes. Blend until smooth and strain through a fine sieve.

• Finish: Stir in the coconut milk and season with lime juice and zest.

• To serve: Dice the strawberries and use them as a fruity topping. For extra finesse, froth up the soup using a hand blender and garnish with a few drops of wild garlic oil.