Big Green Immunity-Boosting Vegetable Soup

There's something about winter mornings when the kitchen feels too quiet that I reach for this soup. My neighbor stopped by one afternoon looking exhausted, and I had a handful of greens wilting in the crisper drawer, so I threw together whatever vegetables were within arm's reach. She took one spoonful and asked for the recipe before even sitting down, which told me everything about how the creamy cashew base transforms simple vegetables into something unexpectedly comforting.

I made this for my sister when she was recovering from a cold, and she asked me to leave the pot so she could have it for three days straight. There's something about warm green soup that feels medicinal without tasting like medicine, and watching someone's energy return with each bowl is its own kind of magic.

Ingredients

• Olive oil: Just a tablespoon is all you need to coax out the sweetness from your onion and garlic without weighing down the broth.
• Large onion and garlic cloves: These two are your flavor foundation, so don't skip the sautéing step even though it feels slow.
• Broccoli florets: Cut them smaller than you think you need to so they break down more easily during blending.
• Asparagus: Trim the woody ends and chop into bite-sized pieces, which helps them cook evenly with the other vegetables.
• Baby spinach: Add it at the very end so it stays bright and doesn't turn an unappetizing shade of gray.
• Zucchini: This mild vegetable adds body and subtle sweetness without overpowering the greens.
• Raw cashews: Soak them in hot water first, which softens them and makes blending into silk easier than you'd expect.
• Low-sodium vegetable broth: Use quality broth because you'll taste it in every spoonful, and the low-sodium version lets you control the salt.
• Lemon juice: This brightens everything at the end, so resist the urge to skip it even though the soup seems complete.
• Sea salt, black pepper, nutmeg, and dried thyme: The nutmeg is the secret that makes people ask what that comforting warmth is in the flavor.

Instructions

Sauté the aromatics:

Heat olive oil in a large pot and let your onion and garlic soften for a few minutes until the smell fills your kitchen and you know good things are coming. You're building the flavor base here, so listen for that gentle sizzle and don't rush it.

Build the vegetable layer:

Add broccoli, asparagus, zucchini, and your seasonings all at once, stirring everything together so the spices coat the vegetables. Cook for a few minutes until the kitchen smells even better, then pour in your broth.

Simmer the vegetables tender:

Bring the whole pot to a gentle boil, then lower the heat and cover it. Let it simmer for 12 to 15 minutes until the vegetables have softened enough that they'll blend into something silky.

Wilt in the spinach and cashews:

Add your soaked cashews and fresh spinach in the last two minutes of cooking, which keeps the spinach bright while the cashews warm through. Stir gently so the spinach wilts evenly.

Blend into creaminess:

Remove from heat and let it cool just enough to handle safely, then carefully transfer batches to your blender and pulse until completely smooth. If you have an immersion blender, you can blend it right in the pot, which is one fewer thing to clean.

Finish with brightness:

Stir in your lemon juice and taste the soup, adjusting salt and pepper until it tastes like the best version of itself. Sometimes a pinch more salt or a squeeze more lemon is all that's standing between good and unforgettable.

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My partner brought this soup to a potluck last spring and three people asked for the recipe, which made me realize that food doesn't need to be complicated to be memorable. It just needs to taste like someone cares.

Making It Your Own

This soup is honestly a canvas, and I've learned through trial that you can swap out the vegetables based on what you have or what the season offers. Cauliflower works beautifully in place of broccoli, and kale is a sturdier alternative to spinach if you prefer a heartier texture. I once added fresh dill instead of thyme and it changed the whole character of the soup into something more summery and bright, which is exactly the kind of experimentation that makes cooking feel less like following orders and more like playing.

Nut-Free and Allergy Friendly

If cashews aren't an option for you or your table, sunflower seeds blend into the same creamy consistency and honestly taste just as good once they're soaked and blended. I've made it for friends with tree nut allergies and nobody felt like they were eating a compromised version of anything. The soup is naturally vegan and gluten-free too, which means it works for almost every dietary need without feeling like an accommodation.

Serving and Storage Wisdom

Serve this soup hot, and it's stunning with a small handful of fresh spinach leaves floating on top or a thin drizzle of really good olive oil catching the light. I've learned that soup like this actually tastes better the next day after the flavors have had time to settle and deepen, so make it without hesitation on a weeknight knowing you'll have lunch tomorrow too.

• Store leftovers in the refrigerator for up to four days in an airtight container, and it reheats beautifully on the stovetop with a splash of broth if it thickens.
• This soup also freezes well for up to three months, though the texture becomes slightly less silky after thawing, so fresh is always preferable.
• Serve with crusty whole-grain bread for scooping or alongside a simple salad to balance the richness of the cashew cream.

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This soup has become my answer to almost every question about what to make when someone needs nourishment or comfort. It's proof that simple ingredients, when treated with a little attention, become something that feels like care in a bowl.

Recipe Q&A

→ Can I make this soup nut-free?

Yes, simply replace the cashews with sunflower seeds. Soak them in hot water for 20 minutes before adding to achieve the same creamy texture without nuts.

→ How long does this soup keep in the refrigerator?

This soup stores well for up to 4 days in an airtight container. Reheat gently on the stove, adding a splash of broth or water if it has thickened.

→ Can I freeze this green soup?

Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

→ What can I use instead of cashews?

Sunflower seeds work perfectly for a nut-free version. For a different creamy element, you could use white beans or coconut milk, though the flavor profile will change slightly.

→ Is an immersion blender necessary?

No, you can use a regular blender. Work in batches and be careful with hot liquids. An immersion blender simply makes the process more convenient and creates less cleanup.

→ Can I add protein to make it more filling?

Absolutely. Stir in cooked white beans, lentils, or chickpeas before blending. You could also serve with roasted chickpeas on top or pair with your favorite protein source.