Serves: 8
Total Time: 1 hour 5 minutes
Ingredients:
Soup:
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 garlic cloves, finely minced
8 cups vegetable broth
1 bay leaf
2 cups fresh or frozen green peas
2 cups fresh watercress
Salt
Black pepper
Fresh parsley or micro greens, chopped (garnish)
Cashew Cream:
3 cups raw cashews
water
Directions:
Cashew Cream:
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 will store in the refrigerator for about a week.
Soup:
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 reduce the heat to a simmer. Simmer for 40-45 minutes. Remove the bay leaf and stir in the peas. Cook for an 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 and then return to the stock pot. Stir in 1 1/2 cups of the cashew cream. Season with salt and pepper and cook for an 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.
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