Creamy Asparagus and Watercress Spring Pea Soup (vegan)
Creamy Asparagus and Watercress Soup: A Springtime Delight
As the weather warms and fresh produce begins to appear, there’s nothing quite as satisfying as a vibrant, creamy soup. This Creamy Asparagus and Watercress Soup is a celebration of spring flavors, offering a delicate balance of earthy asparagus, peppery watercress, and a luxurious, plant-based creaminess. It’s perfect as a light lunch, a sophisticated starter, or a comforting dinner.
This recipe is not only delicious but also incredibly versatile. It’s naturally vegetarian and vegan, making it a great option for a variety of dietary needs. Plus, it’s packed with nutrients from the asparagus, watercress, and cashews! The cashew cream adds a richness that you won’t believe is dairy-free.
What makes this soup special?
- Flavor Profile: The combination of asparagus and watercress creates a unique and refreshing flavor that’s both earthy and slightly peppery.
- Creamy Texture: The cashew cream provides a velvety smooth texture without relying on dairy.
- Nutrient-Rich: Asparagus and watercress are excellent sources of vitamins and antioxidants.
- Easy to Make: With a little bit of prep work, this soup comes together quickly and easily.
Tips for the Best Soup:
- Fresh is Best: While frozen peas work in a pinch, using fresh asparagus and watercress will elevate the flavor of the soup.
- Soak Those Cashews: Don’t skip the overnight soak for the cashews! This is crucial for creating a perfectly smooth and creamy cashew cream.
- Adjust the Seasoning: Taste as you go and adjust the salt and pepper to your liking.
- Garnish Generously: A sprinkle of fresh parsley or microgreens adds a pop of color and freshness.
Frequently Asked Questions:
Q: Can I use frozen asparagus?
A: While fresh asparagus is preferred, you can use frozen. Be sure to thaw it completely and drain any excess water before adding it to the soup.
Q: Can I substitute the cashew cream with something else?
A: You can try using coconut cream or a plant-based yogurt, but the flavor and texture will be slightly different. For a non-vegan option, heavy cream can be used.
Q: How long does this soup keep?
A: This soup will keep in the refrigerator for up to 3-4 days. It may thicken as it sits, so you may need to add a little water or vegetable broth when reheating.
Q: Can I make this soup ahead of time?
A: Yes! You can make the soup up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop before serving.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Enjoy this delightful Creamy Asparagus and Watercress Soup – a perfect way to welcome the flavors of spring!
Creamy Asparagus and Watercress Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup asparagus chopped
- 1/2 cup onion chopped
- 1/2 cup celery chopped
- 1 clove garlic minced
- 6 cups vegetable broth
- 1 bay leaf bay leaf
- 2 cups peas fresh or frozen
- 2 cups watercress
- 1 1/2 cups cashew cream
- to taste salt
- to taste black pepper
- to garnish fresh parsley chopped or micro greens
- 3 cups raw cashews for cashew cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add asparagus, onion, and celery and cook until tender, about 12-14 minutes. Stir in garlic and cook for another minute.
- Add vegetable broth and bay leaf. Bring to a boil, then reduce heat and simmer for 40-45 minutes.
- Remove bay leaf and stir in peas. Cook for an additional 5 minutes to warm up the peas.
- Transfer soup to a blender (in batches if necessary) and add watercress. Blend until smooth.
- Return blended soup to the pot and stir in cashew cream. Season with salt and pepper.
- Garnish with fresh parsley or micro greens and serve.
- To make cashew cream: Soak cashews in water overnight. Drain and blend with fresh water until smooth. Strain if necessary.
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