Big Green Immunity-Boosting Vegetable Soup (Printable Version)

Vibrant creamy soup with spinach, asparagus, broccoli, and cashews. Vegan, gluten-free, and packed with nutrients.

# The Ingredients You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium head broccoli, cut into florets
05 - 1 bunch asparagus, trimmed and chopped
06 - 5 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
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
14 - 1/2 teaspoon dried thyme

# Step-by-Step Instructions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 3-4 minutes until softened and fragrant.
02 - Add broccoli florets, asparagus, zucchini, sea salt, black pepper, nutmeg, and dried thyme. Stir well to combine and cook for 4-5 minutes.
03 - Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 12-15 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 and blend until completely smooth and creamy, or use an immersion blender for convenience.
06 - Stir in fresh lemon juice. Taste and adjust salt, pepper, or other seasonings as desired.
07 - Ladle hot soup into bowls. Garnish with fresh spinach leaves or a drizzle of olive oil if desired.

# Additional Tips::

01 -
  • It turns a blender full of green vegetables into something so creamy you'll forget there's no dairy involved.
  • The prep work feels meditative, all that chopping and trimming giving your hands something to do while your mind unwinds.
  • Leftovers taste even better the next day after the flavors have had time to become friends in the fridge.
02 -
  • Soak your cashews in hot water for at least 20 minutes or they won't blend smoothly, I learned this after finding grainy bits in my first attempt.
  • Don't skip the lemon juice at the end, it's the difference between a soup that tastes flat and one that tastes alive.
  • If your blender isn't powerful, blend longer rather than adding more liquid, patience gives you creaminess.
03 -
  • Blend the soup longer than you think you need to, an extra 30 seconds makes the difference between good and silky.
  • Taste before serving and don't be shy with the lemon juice, acidity is what makes green soups sing.
  • If the soup feels too thick after blending, thin it with a little broth rather than water to keep the flavor strong.
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