Green Immunity-Boosting Vegetable Soup (Printable View)

A vibrant, creamy soup packed with spinach, asparagus, broccoli, and cashews.

# What You'll 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 oz), cut into florets
05 - 1 bunch asparagus (about 8.8 oz), trimmed and chopped
06 - 5.3 oz baby spinach
07 - 1 medium zucchini, chopped

→ Creamy Base

08 - 3.5 oz 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
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
14 - 1/2 teaspoon dried thyme

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.
02 - Add broccoli florets, asparagus, zucchini, sea salt, black pepper, nutmeg, and dried thyme to the pot. Stir well to combine and cook for 4 to 5 minutes.
03 - Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover the pot, and simmer for 12 to 15 minutes until all vegetables are tender.
04 - Add baby spinach and soaked cashews to the pot. Simmer for 2 additional minutes until spinach is completely wilted.
05 - Remove from heat. Carefully transfer the soup in batches to a blender and blend until completely smooth and creamy, or use an immersion blender directly in the pot.
06 - Stir in lemon juice, then taste and adjust seasonings as desired for optimal flavor balance.
07 - Ladle soup into bowls and serve hot, garnishing with fresh spinach leaves or a light drizzle of olive oil if preferred.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can go from hungry to deeply nourished without a second thought.
  • The creamy cashew base means no dairy needed, yet it rivals any traditional soup in richness and satisfaction.
  • Every spoonful delivers a different green vegetable, so you're genuinely getting a spectrum of nutrients without trying too hard.
02 -
  • Don't skip soaking the cashews because they need that softness to blend into true creaminess rather than staying gritty.
  • An immersion blender saves you from carefully transferring hot soup in batches, which I learned after a close call with a splash on my hand.
03 -
  • Make a double batch and freeze what you don't eat in containers, so you have wellness in the freezer whenever you need it.
  • The lemon juice at the end is non-negotiable because it's the difference between a good soup and one people actually remember.
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