Big Green Immunity-Boosting Vegetable Soup (Printable version)

Vibrant creamy soup with spinach, asparagus, broccoli and cashews for a nourishing meal.

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

→ Seasonings

11 - 1 teaspoon sea salt
12 - 0.5 teaspoon ground black pepper
13 - 0.25 teaspoon ground nutmeg
14 - 0.5 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, 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 all vegetables are tender.
04 - Add baby spinach and soaked cashews. Simmer for 2 additional minutes until spinach is completely wilted.
05 - Remove from heat. Carefully transfer the soup in batches to a blender or use an immersion blender to blend until completely smooth and creamy.
06 - Stir in lemon juice, taste the soup, and adjust seasoning as desired for optimal flavor balance.
07 - Ladle hot soup into bowls and serve immediately. Garnish with additional spinach leaves or a light drizzle of olive oil if desired.

# Expert advice:

01 -
  • It tastes luxuriously creamy without a drop of dairy, which still surprises people every single time they taste it.
  • Your body feels genuinely fueled afterward, not sluggish or heavy like some soups leave you.
  • The whole thing comes together in under an hour, making it perfect for nights when you need to feed yourself something good without the fuss.
02 -
  • Don't skip soaking the cashews in hot water, because it's not just a step, it's the entire reason this soup tastes like velvet instead of grainy.
  • Blend in batches and never fill your blender more than halfway, a lesson I learned the messy way when hot soup decorated my ceiling.
03 -
  • Taste as you season, because every blender, every stove, every kitchen shifts the soup slightly, and your palate is the true guide.
  • Save a handful of fresh spinach leaves before blending to garnish at the end, a reminder that real vegetables built this meal.
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