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.