Big Green Immunity-Boosting Vegetable Soup (Print view)

A velvety blend of spinach, broccoli, asparagus, and cashews creates this nourishing green soup ready in under an hour.

# List of Ingredients:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium head broccoli (about 10.5 ounces), cut into florets
05 - 1 bunch asparagus (about 8.8 ounces), trimmed and chopped
06 - 5.3 ounces baby spinach
07 - 1 medium zucchini, chopped

→ Creamy Base

08 - 3.5 ounces raw cashews (soaked in hot water for 20 minutes, then drained)
09 - 1 quart low-sodium vegetable broth
10 - 1 tablespoon lemon juice

→ Seasonings

11 - 1 teaspoon sea salt, or to taste
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
14 - 1/2 teaspoon dried thyme (optional)

# Step-by-Step Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 3 to 4 minutes until softened and fragrant.
02 - Add broccoli florets, asparagus, zucchini, sea salt, black pepper, nutmeg, and dried thyme. Stir to combine and cook for 4 to 5 minutes.
03 - Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 12 to 15 minutes until vegetables are tender.
04 - Add baby spinach and soaked cashews. Simmer for 2 additional minutes until spinach is wilted.
05 - Remove from heat. Carefully transfer the soup in batches to a blender or use an immersion blender, blending until completely smooth and creamy.
06 - Stir in lemon juice. Taste and adjust seasoning as desired.
07 - Serve hot, garnished with extra spinach leaves or a drizzle of olive oil if desired.

# Expert Suggestions:

01 -
  • It tastes indulgent and creamy without a drop of cream, thanks to a cashew magic trick that feels almost like cheating.
  • You can make it in under an hour but feel like you've done something seriously good for your body.
  • The bright, clean flavor is the opposite of heavy, leaving you energized rather than sluggish.
02 -
  • Don't skip soaking the cashews—they won't blend into cream if they're dry, and you'll end up with a gritty texture that won't forgive you.
  • Blend the soup completely smooth rather than leaving it chunky, because the creaminess is what makes this soup feel like a hug in a bowl.
03 -
  • Don't rush the blending—a completely smooth soup feels luxurious while a chunky one feels unfinished, and there's psychology in that texture.
  • Taste as you season rather than relying on measurements alone, because every broth and every batch of vegetables has slightly different flavor intensity.
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