Big Green Immunity-Boosting Vegetable (Printable)

A creamy blend of spinach, asparagus, broccoli and cashews creates this vibrant, nourishing green soup.

# Required Ingredients:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium head broccoli (about 10.6 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 lemon juice

→ Seasonings

11 - 1 teaspoon sea salt, or to taste
12 - 0.5 teaspoon ground black pepper
13 - 0.25 teaspoon ground nutmeg
14 - 0.5 teaspoon dried thyme, optional

# 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 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 and blend 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 comes together in under 40 minutes, so you can make it on a weeknight without drama.
  • The cashew cream creates that luxurious texture without any dairy, which surprised even my skeptical friends.
  • You get an honest vegetable soup that tastes like you actually care about your body.
02 -
  • Don't rush the initial sauté of onions and garlic; those minutes matter more than you think, and they're what separate soup from hot vegetable water.
  • The cashew soak is not optional—it's what makes this creamy without cream, so set a timer and don't skip it or you'll end up with gritty soup.
03 -
  • If you want to add protein, stir in some cooked white beans or chickpeas right before blending—they dissolve slightly and add creaminess.
  • The lemon juice is your secret weapon; don't taste the soup fully before adding it, because that brightness is what makes people ask for the recipe.
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