Green Immunity-Boosting Vegetable Soup (Printable)

Vibrant creamy 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 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 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 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 more minutes until spinach is completely wilted.
05 - Remove from heat. Carefully transfer the soup in batches to a blender or use an immersion blender, blending 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 Advice:

01 -
  • It tastes indulgent and creamy without a drop of dairy, which honestly feels like a small kitchen miracle.
  • You can have it on the table in under 45 minutes, which means weeknight dinners suddenly feel less stressful.
  • One bowl somehow feels both comforting and energizing, like your body knows it's getting real nutrition.
02 -
  • Don't skip soaking the cashews in hot water first—this is what transforms them into that luxurious creaminess and prevents your blender from struggling.
  • Let the soup cool slightly before blending in a regular blender, or fill the blender only halfway and cover the lid with a kitchen towel to catch any steam that escapes.
03 -
  • Use an immersion blender if you have one—it means less transferring hot soup and fewer dishes to clean afterward.
  • Taste as you go with the lemon juice and seasonings because these final adjustments are what make the difference between good soup and soup that tastes like it was meant for you specifically.
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