Creamy Asparagus and Watercress Spring Pea Soup

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.

For the cashew cream
Place the cashews in a bowl and submerge in water. Cover and let them soak overnight.

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.

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.

For the soup:
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.

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 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.