Creamy Asparagus and Watercress Spring Pea Soup (vegan)
You will need about 24 hours in advance to prepare this recipe as the cashews have to soak overnight. Please consider this before you begin the recipe.
- 3 tablespoons olive oil
- 1 bunch of asparagus ends trimmed and cut into 1-inch pieces
- 1 large yellow onion chopped
- 3 stalks of celery chopped
- 2 cloves of garlic finely minced
- 8 cups vegetable broth
- 1 bay leaf
- 2 cup fresh or frozen green peas
- 2 cups fresh watercress
- 1 1/2 cups cashew cream see recipe below soup recipe
- salt and black pepper
- chopped fresh parsley or micro greens for garnish
In a large dutch oven or stock pot, heat the olive oil over medium heat. Add the asparagus, onion and celery. Cook until tender, about 12-14 minutes. Stir in the garlic and cook for an additional minute. Add the vegetable broth and bay leaf. Bring to a boil and the reduce the heat to a simmer. Simmer for 40-45 minutes. Remove the bay leaf and stir in the peas. Cook for and additional 5 minutes to warm up the peas.
In batches, transfer the soup to a high-powered blender and add the watercress. Blend on high for about a minute each batch and then return to the stock pot. Stir in the cashew cream (see below). Season with salt and black pepper and cook for and additional 20 minutes.
Garnish with additional cashew cream and fresh parsley or micro greens. Serve and enjoy!
NOTE: This soup can also be served chilled. Follow all of the instructions up to the garnishing step. Place it in an airtight container and refrigerate for a day before serving.
Place the cashews in a bowl and submerge in water. Cover and let soak overnight.
Once the cashews have soaked, transfer them to a high-powered blender. Cover the cashews with just enough water to submerge. Blend on high for 2-3 minutes or until completely smooth.
Strain the cashew cream through a mesh strainer to get rid of any chunky bits if necessary.
The cashew cream with store in the refrigerator for about 1 week.