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1
Note: 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.
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For the cashew cream
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Place the cashews in a bowl and submerge in water. Cover and let them soak overnight.
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Once the cashews have soaked, drain them and 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.
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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.
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For the soup:
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In a large Dutch oven or stock pot, heat the olive oil over medium heat. Add the chopped 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.
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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.
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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 an additional 20 minutes.
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10
Garnish with additional cashew cream and fresh parsley or micro greens. Serve and enjoy!
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11
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.
