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.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
30MINS
Total Time
$3.50
Cost Per Serving
Ingredients
Servings
4
us / metric
4 Tbsp
Raw Cashews
4 Tbsp
Coconut Oil
1 can
(15 fl oz)
(15 fl oz)
Full-Fat Coconut Milk
1/2 cup
Hydrolyzed Collagen
Nutrition Per Serving
Calories
287
Fat
21.8 g
Protein
12.7 g
Carbs
13.9 g