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.
