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 tablespoon), 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 tablespoon) 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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