Recipe: Creamy Asparagus & Watercress Soup

Last updated: March 28, 2021, at 2:47 p.m. PT

Originally published: February 18, 2021, at 12:20 p.m. PT

Creamy Asparagus and Watercress Soup

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


  • 3 cups raw cashews
  • Water


  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.


  • 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


  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.
Category: Recipes