Creamy Asparagus and Watercress Spring Pea Soup highlights the vibrant flavors of spring in a simple, yet delicious recipe! Asparagus, watercress and spring peas are the main components of this soup, but the cashew cream gives it a creamy texture that can’t be matched!
Do you know what I absolutely hate?
I hate it when someone tells me I can’t do something based on the seasons. It’s like wearing white after Labor Day. Really? Is this really that important? Who cares if I want to wear white at Christmas time. The same can be said for slow cooker and soup recipes. Maybe I’m being a big old baby. I never did take “no” very well growing up. I wouldn’t say I was a spoiled brat, I would just throw things when someone told me “no.”
Kidding. I’m totally kidding. I didn’t throw things. Well, not always. ;)
Anyway, the point of this whole venting sesh is that I hate it when someone tells me I can’t eat something when I want to eat it. There are so many AMAZING spring and summer ingredients out there that make great soup components. I know that soup is mostly thought of as a hot dish, but that doesn’t mean I can’t indulge in the summertime right?
As a result, I decided I would share this recipe with you even though it’s the middle of May. I made a variation of this spring pea soup for Easter and everyone want crazy for it. When I made it for Easter, it was made mostly of peas. When I saw how beautiful the asparagus looked at the market the other day, I knew I had to make asparagus the primary component. Watercress and some cashew cream bring the whole thing together.
I dedicate this spring pea soup to spring and summer. Let’s bring back spring and summer soups! Besides, this soup is also soooo delicious chilled. So there.
Recipe is below! I hope you guys had a wonderful weekend! xo
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)
3 cups raw cashews
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.