Big Green Immunity-Boosting Vegetable (Printable)

Vibrant, creamy vegetable soup with spinach, asparagus, broccoli, and cashews. Ready in 40 minutes.

# What You Need:

→ 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 fresh 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

# 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. Blend until completely smooth and creamy.
06 - Stir in fresh lemon juice. Taste and adjust seasoning as desired.
07 - Pour into bowls and serve hot, garnished with extra spinach leaves or a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without a drop of cream, which feels like getting away with something delicious.
  • Your kitchen will smell incredible while it's cooking, and you'll actually want to drink it straight from the bowl.
  • Four servings means you have leftovers that taste even better the next day, if you don't finish them first.
02 -
  • Soaking the cashews is non-negotiable if you want that silky texture; skipping this step means you'll taste the graininess no matter how long you blend.
  • Don't blend the soup while it's still piping hot if you're using a regular blender with a sealed lid, because the steam builds up and can pop the lid off explosively, which I learned the hard way.
  • The lemon juice at the end is what prevents this from tasting like sad, heavy soup; it's the difference between delicious and forgettable.
03 -
  • If you don't have an immersion blender, regular blenders work fine, but let the soup cool for just a few minutes first and fill the blender only halfway to avoid overflow.
  • For a nut-free version, sunflower seeds work just as well as cashews and create the same creamy texture when soaked and blended.
  • Making this on a busy night? Pre-chop your vegetables in the morning, soak the cashews before you leave the house, and the whole thing comes together in under thirty minutes.
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