Mostly raw watercress, green apple soup with cashew cream

Normally cooked and chilled, this soup is a very
nutritious, simple and mostly raw variation on this
superb if surprising flavour pairing.


2 green apples, cored and thinly sliced, 1/8″ (reserve 4-6 slices for garnish)
1 cup packed watercress, minced
1/4t coarse sea salt
2 scallions, minced (reserve 4″ of green for garnish)
2t fresh garlic, minced
1T lemon juice
2T cashew butter
2 cups warm water
2T nutritional yeast
Sea salt and black pepper to taste

For the garnish
2t cashew butter
2t warm water
1/4t coarse sea salt
2t nutritional yeast
Sliced apple and sliced scallion as above


Puree the apples with the watercress, garlic, scallions, nutritional yeast, and lemon juice with the cashew butter and sea salt until smooth.
Add the warm water, let stand 20 minutes, and puree again.
Chill the soup for one hour to setup.
When ready to serve, ladle out into bowls and add the garnish
Dissolve the cashew butter in the 2t water and sea salt to make the cashew cream. Add another 1t of water if necessary for consistency.
For the garnish, add a few apple and scallion slices to the middle of the soup, sprinkle with nutritional yeast and a few dollops of cashew cream.

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