Recipe: Creamy Asparagus & Watercress Soup

Be sure to soak your cashews overnight before making the cashew cream in this vibrant and delicious spring soup.

CASHEW CREAM INGREDIENTS

• 3 cups raw cashews
• Water

INSTRUCTIONS

1. Cover cashews with water and soak overnight. Drain and discard soaking liquid. Transfer cashews to a blender and just barely cover with fresh water. Blend until completely smooth. Set aside.

SOUP INGREDIENTS

• 2 tablespoons olive oil
• 1 large sweet onion, chopped
• 3 stalks celery, chopped
• 1 bunch asparagus, trimmed and chopped
• 2 cloves garlic, minced
• 8 cups vegetable broth
• 1 bay leaf
• 2 cups fresh or frozen sweet peas
• 2 cups watercress
• 1 1/2 cups prepared cashew cream
• Sea salt and pepper, to taste
• Ume plum vinegar, to taste
• 1/4 cup chopped fresh parsley

INSTRUCTIONS

1. Heat oil over medium heat in a stockpot. Add the onion, celery, and asparagus. Saute until tender – about 10 minutes. Add garlic and stir, cooking another minute. Add broth and bay leaves. Bring to a boil, cover, reduce heat and simmer until vegetables are tender about 20 minutes.
2. Remove bay leaf and discard. Add peas and watercress and cook for 5 minutes until heated through.
3. Using an immersion blender, carefully puree soup until smooth. Stir in cashew cream, salt, pepper, and ume plum vinegar.
4. Divide soup among 4 bowls and drizzle with a bit more cashew cream and garnish with parsley.