Creamy Asparagus and Watercress Spring Pea Soup (vegan)

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Paired with an IPA

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!

This vegan Creamy Asparagus and Watercress Spring Pea Soup highlights the vibrant flavors of spring in a simple, yet delicious recipe! | www.cookingandbeer.com

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

This vegan Creamy Asparagus and Watercress Spring Pea Soup highlights the vibrant flavors of spring in a simple, yet delicious recipe! | www.cookingandbeer.com


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This vegan Creamy Asparagus and Watercress Spring Pea Soup highlights the vibrant flavors of spring in a simple, yet delicious recipe! | www.cookingandbeer.com

Creamy Asparagus and Watercress Spring Pea Soup (vegan)
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr, 5 min
Yield
8

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.

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 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)
  • Cashew Cream
  • 3 cups raw cashews
  • water

Instructions

    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 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.
  • 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 with store in the refrigerator for about 1 week.
http://www.cookingandbeer.com/2015/05/creamy-asparagus-and-watercress-spring-pea-soup-vegan/

This vegan Creamy Asparagus and Watercress Spring Pea Soup highlights the vibrant flavors of spring in a simple, yet delicious recipe! | www.cookingandbeer.com

 

Categories: Appetizers and Snacks, Food and Beer Pairings, Healthy, Main Course, Recipes, Seasonal, Soup, Spring, Summer, Vegan, Vegetarian
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  • marcie @ flavor the moments

    As much asparagus as I consume, I’ve never made soup out of it. Crazy, right? This is one beautiful bowl that I would love to eat right now, and I definitely need to make some soon!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      Uh, yeah. That’s totally crazy, Marcie. ;) Thanks so much, friend!

  • grandbabycakes

    This soup is absolutely fantastic! I think I’m in love with it!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      Hehe, thanks Jocelyn! <3

  • http://lifemadesweeter.com/ Kelly @ Life made Sweeter

    Haha I feel the same way! I still slurp up soup like nobody’s business all year long and you better believe the slow cooker is still churning out those time-saving meals! This soup looks so refreshing and delicious! Love all the spring veggies and the cashew cream is such a great addition!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      Thank you, Kelly! xo