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RECIPE
9 INGREDIENTS 9 STEPS 30min

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 Recipe | SideChef
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.
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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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

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
1/2 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.
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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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