Dairy-Free Cream of Asparagus Soup with Coconut Collagen Cream
One of my favorite things about making asparagus soup is that you can use almost the entire stalk. This cream of asparagus soup is healthy, quick, and easy enough to make making it a great springtime light weeknight light dinner.
Total Time
30min
4.3
3 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1/4
cup
Raw Cashews
•
1
bunch
Asparagus
•
1/4
cup
Coconut Oil
•
1
Large
Fennel Bulb
, thinly sliced
•
1
can
(15 fl oz)
Full-Fat Coconut Milk
•
to taste
Sea Salt
•
1
Lemon
, freshly squeezed
•
1/2
cup
Hydrolyzed Collagen
•
1/2
cup
Fresh Parsley
Cooking Instructions
1.
In a medium bowl, cover the Raw Cashews (1/4 cup) with boiling water. Allow to sit for 20 minutes, then drain and set aside.
2.
Meanwhile, trim the Asparagus (1 bunch) by removing the tough bottom inch, or any section that is thick, white and hard to cut through.
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