In a large stockpot, warm the olive oil over medium heat. Add the onion and cook until golden, about 4 to 5 minutes.

Add the asparagus and broccoli and cook another 3 to 4 minutes until browned. Add the garlic and cook for 1 minute until fragrant.

Add the chicken bone broth, and bring to a boil.

Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 20 to 25 minutes. Season with salt and pepper to taste.

Working in batches, carefully transfer the soup to a food processor. Puree until completely smooth.

In a small mixing bowl, whisk together the lemon juice and coconut cream.

Scoop the soup into bowls. Drizzle with lemon coconut cream and top with tarragon.