Dairy-Free Cream of Asparagus Soup with Coconut Collagen Drizzle

Dairy-Free Cream of Asparagus Soup with Coconut Collagen Drizzle

One of my favorite things about making asparagus soup is that you can use almost the entire stalk. You don’t need to do the “snap test” with these, which finds the natural breaking point of the stem. Rather, just remove the extremely tough bottom inch or so where it turns white and gets wider.

  1. Serves: 4
  2. Time:20 minutes


  • 1/4 cup raw cashews
  • 1 bunch asparagus
  • 1/4 cup coconut oil
  • 1 large fennel bulb thinly sliced
  • One 14.5-ounce can full fat coconut milk
  • Sea salt
  • 2 tablespoons lemon juice divided
  • 1/2 cup Great Lakes Collagen Peptides - divided
  • 1/2 cup loosely packed parsley leaves plus more for garnish


  • 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!

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