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.
Meanwhile, trim the Asparagus (1 bunch) by removing the tough bottom inch, or any section that is thick, white and hard to cut through.
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.
Stir in the asparagus and cook for 2 minutes more, until fragrant and vibrant.
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.
Off the heat stir in Lemon Juice (1 tablespoon), Hydrolyzed Collagen (1/4 cup) and Fresh Parsley (1/2 cup).
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.
Puree the soup until smooth using an immersion blender or the same high speed stand blender.
Ladle the soup into bowls and drizzle with the coconut collagen cream. Garnish with additional parsley or any herb you like.