Pin it There's something almost magical about watching a pot of scattered green vegetables transform into something silky and vibrant. I discovered this soup on an ordinary Tuesday when my fridge was overflowing with spring produce and I was determined not to waste a single floret. The first spoonful surprised me—rich, creamy, nothing like the watery vegetable soups I'd made before. That cashew trick changed everything.
I made this for my sister when she was recovering from a cold, and she texted me the next day asking for the recipe before she'd even finished the leftovers. There's something about serving someone a bowl of pure green goodness that feels like an act of care. She now makes it every other week.
Ingredients
- Olive oil: Just a tablespoon to start—it's enough to coax out the sweetness from your onion and garlic without making the soup heavy.
- Large onion and garlic cloves: These are your flavor foundation, the quiet backbone that makes everything taste intentional.
- Broccoli, asparagus, and zucchini: The greens are where the magic lives, so don't skimp or use sad, sad wilted ones.
- Baby spinach: Add it at the end so it stays bright green and doesn't turn gray during cooking.
- Raw cashews: Soaked cashews blend into pure silk, creating creaminess that rivals anything made with heavy cream.
- Vegetable broth: Low-sodium is key because you control the seasoning, not the broth.
- Lemon juice: A tablespoon at the end wakes everything up and makes the green taste even greener.
- Sea salt, black pepper, nutmeg, and thyme: These seasonings are subtle players that shouldn't announce themselves—just enhance.
Instructions
- Start with your aromatics:
- Heat olive oil in a large pot and let your onion and garlic soften for a few minutes until the kitchen starts smelling like something good is happening. You'll know it's ready when the edges of the onion turn translucent.
- Build your vegetable base:
- Add the broccoli, asparagus, zucchini, and all your seasonings, stirring everything together so the spices coat each piece. Let it cook for a few minutes—you want the vegetables to start releasing their flavors.
- Simmer until tender:
- Pour in your vegetable broth and bring it to a gentle boil, then lower the heat and let it simmer covered for about 12 to 15 minutes. The vegetables should be soft enough to break apart with a wooden spoon.
- Add the final greens and cashews:
- Stir in your spinach and those soaked cashews, letting them cook together for just 2 minutes. The spinach will wilt and the cashews will start to soften further.
- Blend into creaminess:
- This is where patience matters—carefully transfer the soup in batches to your blender and blend until completely smooth, or use an immersion blender right in the pot for less cleanup. Work in batches if using a regular blender because hot soup can surprise you.
- Season and serve:
- Stir in your lemon juice, taste it, and adjust salt and pepper to your preference. Serve it hot, maybe with a whisper of extra olive oil on top.
Pin it There was a moment last winter when I served this to friends on a cold evening and everyone went quiet mid-spoonful in that way that means something is working. Someone asked if it was restaurant quality, and I realized that sometimes the simplest recipes—just vegetables, care, and a blender—are the ones that matter most.
The Cashew Secret
For years I thought soup had to be either thin or rely on cream to feel luxurious. Then I learned about cashews, and it changed my understanding of texture. Raw cashews soaked in hot water become almost like butter when blended—they add richness and a slight sweetness that makes people swear there's cream in this soup even though there isn't a drop. If you're nut-free, sunflower seeds work beautifully too, though they bring a slightly nuttier, less buttery quality.
Making It Your Own
This soup is forgiving in the way that really good cooking should be. You can swap vegetables based on what's in season or what your farmer's market is offering—peas, green beans, or cauliflower all work. The principle stays the same: build flavor with aromatics, cook your vegetables until tender, add greens and cashews at the end, then blend until you have something silky. I've made this in spring with fresh asparagus, in summer with extra zucchini, and in early fall with greens from the garden.
Serving and Storage
This soup is best enjoyed the day you make it when the green is brightest and the flavor most vibrant, but it keeps beautifully in the fridge for up to four days. Reheat gently over medium heat, stirring often so it doesn't catch on the bottom. It also freezes well for up to three months—just thaw overnight in the fridge before reheating.
- Pair it with crusty bread for something more substantial, or serve it as a starter before a light meal.
- A swirl of olive oil, fresh herbs, or even a sprinkle of pumpkin seeds adds nice texture if you want it.
- This soup is naturally vegan and gluten-free, making it perfect for gathering people with different needs around the same table.
Pin it This green soup reminds me that the best meals don't need to be complicated to feel nourishing. It's proof that simplicity and care can create something that tastes like medicine and comfort at the same time.
Recipe FAQ
- → Can I make this soup nut-free?
Yes, simply replace the cashews with soaked sunflower seeds or add a cooked potato for creaminess. Both alternatives create a smooth texture without nuts.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 5 days. The flavors develop beautifully over time, making it excellent for meal prep.
- → Can I freeze this green soup?
Absolutely. Freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.
- → What can I serve with this soup?
Crusty whole-grain bread, roasted chickpeas, or a simple side salad make excellent accompaniments. A crisp white wine like Sauvignon Blanc pairs wonderfully.
- → How do I get the smoothest texture?
Blend in batches using a high-speed blender or use an immersion blender directly in the pot. Blend for at least 2 minutes until completely silky.
- → Can I use frozen vegetables?
Frozen spinach and broccoli work well in this soup. Adjust cooking time slightly as frozen vegetables may cook faster than fresh.