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RECIPE
9 INGREDIENTS9 STEPS30min

Dairy-Free Cream of Asparagus Soup with Coconut Collagen Cream

4.3
3 Ratings
One of my favorite things about making asparagus soup is that you can use almost the entire stalk. You don’t need to do the “snap test” with these, which finds the natural breaking point of the stem. Rather, just remove the extremely tough bottom inch or so where it turns white and gets wider. This recipe is perfectly portioned to get a full collagen serving in each bowl.
Dairy-Free Cream of Asparagus Soup with Coconut Collagen Cream Recipe | SideChef
One of my favorite things about making asparagus soup is that you can use almost the entire stalk. You don’t need to do the “snap test” with these, which finds the natural breaking point of the stem. Rather, just remove the extremely tough bottom inch or so where it turns white and gets wider. This recipe is perfectly portioned to get a full collagen serving in each bowl.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
30min
Total Time
20min
Active Time
$5.34
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 cup
Raw Cashews
1 bunch
1/4 cup
Coconut Oil
1
Large  Fennel Bulb , thinly sliced
1 can
(15 fl oz)
Full-Fat Coconut Milk
to taste
2 Tbsp
1/2 cup
Hydrolyzed Collagen
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Nutrition Per Serving

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CALORIES
526
FAT
25.1 g
PROTEIN
15.1 g
CARBS
65.1 g

Cooking Instructions

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Step 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.
Step 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.
Step 3
In a large stockpot or Dutch oven, heat the Coconut Oil (1/4 cup) over a medium-high flame. Add the Fennel Bulb (1) and cook, stirring occasionally, until translucent and beginning to brown, about 5 minutes.
Step 4
Stir in the asparagus and cook for 2 minutes more, until fragrant and vibrant.
Step 5
Reserve two tablespoons of the Full-Fat Coconut Milk (1 can) from the top of the can and pour the remaining liquid into the soup pot along with 1 teaspoon Sea Salt (to taste) . Fill the can with water, swishing it around to get all the remaining coconut milk off the sides and add to the pot. Bring to a simmer and remove when the asparagus is tender, about 2 minutes.
Step 6
Off the heat stir in Lemon Juice (1 Tbsp) , Hydrolyzed Collagen (1/4 cup) and Fresh Parsley (1/2 cup) .
Step 7
Meanwhile, add the reserved coconut cream, soaked cashews, remaining Lemon Juice (1 Tbsp) and Hydrolyzed Collagen (1/4 cup) , 1/4 cup of water and 1/2 teaspoon Sea Salt (to taste) to a high-speed blender or small food processor and puree until smooth. Transfer to a serving bowl.
Step 8
Puree the soup until smooth using an immersion blender or the same high speed stand blender.
Step 9
Ladle the soup into bowls and drizzle with the coconut collagen cream. Garnish with additional parsley or any herb you like.
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Nutrition Per Serving
Calories
526
% Daily Value*
Fat
25.1 g
32%
Saturated Fat
19.7 g
98%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
65.1 g
24%
Fiber
5.9 g
21%
Sugars
55.8 g
--
Protein
15.1 g
30%
Sodium
211.3 mg
9%
Vitamin D
--
--
Calcium
95.3 mg
7%
Iron
6.6 mg
37%
Potassium
697.6 mg
15%
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