DIRECTIONS

• In a medium bowl, cover the cashews with boiler water. Allow to sit for 20 minutes, then drain and set aside.
• Meanwhile, trim the asparagus by removing the tough bottom inch, or any section that is thick, white and hard to cut through. (see note)
• In a large stockpot or Dutch oven, heat the coconut oil over a medium-high flame. Add the fennel and cook, stirring occasionally, until translucent and beginning to brown, about 5 minutes.
• Stir in the chopped asparagus and cook for 2 minutes more, until fragrant and vibrant.
• Reserve two tablespoons of the coconut cream from the top of the can and pour the remaining liquid into the soup pot along with 1 teaspoon sea salt. Fill the can with water, swishing it around to get all the remaining coconut milk off the sides and add to the pot (about 2 cups). Bring to a simmer and remove when the asparagus is tender, about 2 minutes.
• Off the heat stir in 1 tablespoon lemon juice, 1/4 cup Great Lakes Gelatin Collagen Hydrolysate, and the parsley.
• Meanwhile, add the reserved coconut cream, soaked cashews, remaining lemon juice and collagen, 1/4 cup of water and 1/2 teaspoon sea salt 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.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!