Save There's something magical about watching a pot of ordinary green vegetables transform into silky, vibrant soup. I discovered this particular combination on a grey Tuesday afternoon when my immune system needed rescuing and my fridge was overflowing with spring greens. The first spoonful was a revelation—creamy without a drop of cream, packed with chlorophyll and intention, tasting like something between garden freshness and comfort. It's become my go-to when I want to feel nourished without fussing.
I made this for my mother during one of those stretched-thin seasons when she was running on fumes. She sat at my kitchen counter with a mug of it, and somewhere between the second and third spoonful, her shoulders dropped. She called it my green potion, and now whenever she visits, that's what she asks for—not because it's fancy, but because it tastes like someone made it with her specifically in mind.
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Ingredients
- Olive oil: Just enough to let the onions and garlic bloom without turning the soup into something heavy.
- 1 large onion, chopped: The foundation of everything; don't skimp on the sautéing time or you'll miss those sweet, caramelized notes.
- 2 garlic cloves, minced: Fresh garlic is non-negotiable here—jarred loses its punch in the blending.
- 1 medium head broccoli, cut into florets: The structure of the soup; it softens beautifully but holds enough character to remind you it's real food.
- 1 bunch asparagus, trimmed and chopped: Brings an earthy, slightly sweet undertone that balances the broccoli's boldness.
- 150 g baby spinach: Added at the end so it stays vibrant green and doesn't turn dark and tired looking.
- 1 medium zucchini, chopped: The quiet contributor that adds body and helps the vegetables blend into something silky.
- 100 g raw cashews, soaked: This is your secret to creaminess; the soak water matters, so use hot water and don't skip it.
- 1 liter low-sodium vegetable broth: Low-sodium lets you control the seasoning yourself; high-sodium broth will make you regret it.
- 1 tablespoon lemon juice: The brightness that makes people pause and ask what that flavor is.
- 1 teaspoon sea salt: Taste as you go; you might need less or more depending on your broth.
- 1/2 teaspoon ground black pepper: Freshly ground makes an actual difference; pre-ground has been sitting in a container wondering what life is.
- 1/4 teaspoon ground nutmeg: A whisper, not a shout; this is what makes people think there's something they can't quite name in the soup.
- 1/2 teaspoon dried thyme: Optional but recommended; it adds an herbal complexity that rounds everything out.
Instructions
- Sauté your aromatics:
- Heat olive oil in a large pot over medium heat and add the chopped onion and minced garlic. Let them cook for 3 to 4 minutes, stirring occasionally, until they soften and smell absolutely irresistible. You're building the flavor foundation here.
- Add the green vegetables:
- Toss in the broccoli, asparagus, zucchini, salt, pepper, nutmeg, and thyme. Stir everything together and let it cook for 4 to 5 minutes so the vegetables start to release their essence. The pot will start smelling like something good is happening.
- Simmer until tender:
- Pour in the vegetable broth and bring the whole pot to a gentle boil. Reduce the heat, cover it, and simmer for 12 to 15 minutes until all the vegetables are soft enough that a fork goes through them with no resistance. This is when you can step away and make tea or do something else.
- Wilt in the spinach and cashews:
- Add the baby spinach and your drained soaked cashews. Simmer for just 2 more minutes until the spinach collapses into the soup and everything is heated through.
- Blend until silk:
- Carefully transfer the soup in batches to a blender (working in batches keeps you safe from hot soup explosions) or use an immersion blender to smooth everything into something silky and cohesive. There should be no little chunks of broccoli announcing themselves.
- Season and finish:
- Stir in the lemon juice, then taste a spoonful. Does it need more salt, more brightness, more depth? Now is when you adjust. This is your soup now.
- Serve with intention:
- Ladle it into bowls while it's still steaming. A few extra spinach leaves on top or a small drizzle of olive oil turns it into something almost precious.
Save I've learned that this soup is more than nutrition; it's a vessel for care. When someone is struggling or just tired, a warm bowl of something intentionally green says what words sometimes can't. It shows up for people in a way that matters.
The Blending Part Matters More Than You'd Think
I used to think blending was blending until I made this soup with an old blender that stopped halfway through. The texture was grainy, the experience was disappointing, and I learned that your blending tool actually affects the outcome. A proper blender or even an immersion blender creates that silky consistency that makes you feel taken care of. If your equipment feels tired or weak, it's worth taking a moment to blend in smaller batches or work more patiently.
Swaps and Substitutions That Actually Work
This soup is forgiving in the best ways. If cashews are a problem, sunflower seeds give you the same creaminess without the tree nut worry. If you're out of asparagus, green beans work beautifully. If thyme feels too much like something your grandmother made (and you're not ready for that), leave it out. The spine of this soup is strong enough to handle your adjustments.
Serving Suggestions and Small Moments
Serve this soup with crusty bread if you want something to hold onto, or with nothing at all if you want the soup to be the main event. A crisp white wine pairs surprisingly well if you're making it for people you want to impress. The soup reheats beautifully, so make extra and future you will send gratitude back through time.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to a month.
- Reheat gently over medium-low heat, adding a splash of broth if it thickens too much.
- This is perfect lunch leftovers—something warm that your body actually wants.
Save This soup reminds me that the simplest meals often carry the most intention. Make it for yourself on a day when you need to feel good from the inside out.
Recipe Questions & Answers
- → Can I make this soup without cashews?
Yes. Substitute raw cashews with soaked sunflower seeds for a nut-free version that still provides creaminess.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed to adjust consistency.
- → Can I freeze this green soup?
Absolutely. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What blender works best for smooth results?
A high-speed blender creates the silkiest texture. An immersion blender works too, though may leave slightly more texture.
- → Can I use frozen vegetables instead of fresh?
Frozen spinach and broccoli work well here. Use equal weights and add them directly to the pot—no need to thaw first.
