Big Green Immunity-Boosting Vegetable Soup (Print Version)

Vibrant creamy blend of spinach, asparagus, broccoli and cashews for a nourishing meal.

# What You'll Need:

→ 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 and drained
09 - 4.2 cups low-sodium vegetable broth
10 - 1 tablespoon fresh lemon juice

→ Seasonings

11 - 1 teaspoon sea salt
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
14 - 1/2 teaspoon dried thyme

# How To Make It:

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, chopped 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 drained cashews. Simmer for 2 additional minutes until spinach is wilted.
05 - Remove from heat. Transfer the soup in batches to a blender or use an immersion blender and blend until completely smooth and creamy.
06 - Stir in fresh lemon juice, taste the soup, and adjust seasoning as desired.
07 - Ladle into bowls and serve hot. Garnish with fresh spinach leaves or a drizzle of olive oil if desired.

# Top Tips:

01 -
  • It tastes indulgent and creamy without any dairy, which honestly surprised everyone I served it to.
  • Ready in under 45 minutes, yet it feels like you've done something impressive and intentional for yourself.
  • The flavors are subtle enough to feel restorative without being boring, like your kitchen is looking out for you.
02 -
  • If your blended soup looks separated or grainy, it means the cashews weren't creamy enough—next time soak them longer in hot water or use a high-powered blender and give it an extra 30 seconds.
  • Don't skip the lemon juice, because those few drops are what trick your mouth into thinking this is more interesting than it actually is, and that's the whole game.
03 -
  • Toast your cashews lightly in a dry pan before soaking for extra depth, which is one of those small moves that changes everything about the flavor.
  • Use an immersion blender if you have one, because blending in batches in a regular blender is annoying and dangerous when things are hot, and sometimes the easiest way is the right way.
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