Dairy-Free Cream of Asparagus Soup with Coconut Collagen Cream

Recipe

9 INGREDIENTS • 9 STEPS • 30MINS

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. This cream of asparagus soup is healthy, quick, and easy enough to make making it a great springtime light weeknight light dinner.

Dairy-Free Cream of Asparagus Soup with Coconut Collagen Cream

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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

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.

30MINS

Total Time

$3.50

Cost Per Serving

Ingredients

Servings

4

US / Metric

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

1

Lemon, freshly squeezed

2 Tbsp juice per 4 servings

1/2 cup

Hydrolyzed Collagen

1/2 cup

Nutrition Per Serving

VIEW ALL

Calories

287

Fat

21.8 g

Protein

12.7 g

Carbs

13.9 g

Dairy-Free Cream of Asparagus Soup with Coconut Collagen Cream

Save

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

Cooking InstructionsHide images

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

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