Big Green Immunity-Boosting Vegetable Soup (Printable format)

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

# 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

# How-To Steps:

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 completely 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 Hints:

01 -
  • It tastes indulgent and creamy without a drop of dairy, which is the kind of pleasant surprise that converts skeptics.
  • You can make it in under 40 minutes, which means weeknight dinner without the stress or the takeout containers.
  • The color alone makes you feel like you're doing something good for your body, and honestly, you are.
02 -
  • Don't skip soaking the cashews, because dry cashews will never blend into the silky texture you're after no matter how long you run the blender.
  • Blend in batches if your blender is small, because overfilling hot liquid can be dangerous and makes for uneven blending anyway.
03 -
  • Toast a pinch of nutmeg in a dry pan before adding it to release its oils and make it taste more sophisticated than it has any right to.
  • If your blender struggles with hot liquid, let the soup cool for five minutes before blending and work in smaller batches so it blends more smoothly.
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