Save There was a Tuesday morning when my kitchen felt like a medicine cabinet, and I decided to stop buying expensive green juices and just make soup instead. I stood there with an armful of broccoli, asparagus, and spinach, wondering if I could actually make something creamy without cream, and somehow the cashews whispered their secret. That first spoonful tasted like I'd figured out what my body had been asking for all along.
I made this soup for my sister when she was recovering from being sick, and she asked for it three times that week. Watching someone ask for seconds of vegetable soup felt like winning some kind of quiet victory in the kitchen, like the green had finally convinced someone it was worth wanting.
Ingredients
- Olive oil: A tablespoon coaxes out the sweetness from onion and garlic, setting the flavor foundation.
- Onion and garlic: These two start the conversation, becoming soft and fragrant as they hit the warm oil.
- Broccoli, asparagus, and zucchini: Each vegetable contributes its own brightness, with broccoli bringing earthy depth and asparagus adding delicate nuttiness.
- Baby spinach: This wilts in at the very end so it keeps its vibrant color and tender texture.
- Raw cashews: Soaked in hot water for 20 minutes, they become the creamy backbone when blended, transforming the soup without any heavy cream.
- Vegetable broth: Use low-sodium so you're in charge of the seasoning story.
- Lemon juice: The bright finale that pulls all the green flavors into focus.
- Sea salt, black pepper, nutmeg, and dried thyme: Nutmeg is the secret player here, adding warmth that makes people wonder what's making this taste so comforting.
Instructions
- Heat the oil and soften your aromatics:
- Pour a tablespoon of olive oil into a large pot over medium heat, then add your chopped onion. Let it go translucent and soft for about 3 to 4 minutes, then add the minced garlic and listen for that gentle sizzle that tells you everything's starting right.
- Build flavor with the vegetables:
- Stir in the broccoli florets, chopped asparagus, zucchini, salt, pepper, nutmeg, and thyme. The heat will begin coaxing out their natural sweetness as everything softens together for 4 to 5 minutes.
- Simmer until tender:
- Pour in your vegetable broth and bring it to a gentle boil, then lower the heat, cover, and let it simmer for 12 to 15 minutes until the vegetables yield easily to a fork. The kitchen will smell like something restorative is happening.
- Wilt in the spinach and cashews:
- Stir in the baby spinach and your drained soaked cashews, then simmer for just 2 more minutes until the spinach disappears into silky green tendrils.
- Blend to creamy smoothness:
- Carefully transfer the soup in batches to a blender and blend until completely smooth and creamy, or use an immersion blender right in the pot for less fuss. The transformation from chunky to velvet happens right before your eyes.
- Finish with brightness:
- Stir in the lemon juice, taste, and adjust the seasoning until it feels balanced and makes you want another spoonful. Serve hot, and if you want, finish with a few extra spinach leaves or a drizzle of olive oil.
Save There was an afternoon when I served this to someone who usually reaches for the bread and butter before touching anything green. They finished their bowl and asked if I'd made it from a recipe or if I'd just invented it, which felt like the nicest compliment a soup could receive.
Why This Soup Works Like Medicine
Every vegetable in this pot brings its own kind of nutrition, but together they create something greater than the sum of their parts. The deep greens carry vitamins that support immunity, while the cashews provide healthy fats that help your body actually absorb them, making this far more than just hot water with vegetables in it.
The Blending Question
I've made this both ways, careful batches in the blender and quick work with an immersion blender, and honestly both paths lead to silky soup. The immersion blender is faster and means fewer dishes, but the stand blender gets things slightly smoother if you have the patience to work in batches.
Ways to Make It Your Own
This soup is forgiving and adaptable, which is part of why I keep making it. Add white beans for protein, swap cashews for sunflower seeds if tree nuts are an issue, or stir in a handful of fresh herbs at the end if you want something brighter.
- Keep a container in the freezer and reheat gently on low heat, stirring often so it warms evenly without breaking.
- Serve alongside crusty bread, which gives you something to dip and makes the meal feel complete.
- A splash of good olive oil and a few fresh spinach leaves on top turn a simple bowl into something that looks intentional.
Save This soup became my go-to when I wanted to feel like I was taking care of myself without it feeling like punishment. It's the kind of meal that tastes like both comfort and wisdom in the same spoonful.
Recipe FAQs
- → How long does this soup stay fresh?
Store in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and become more robust after a day or two. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to thin the consistency.
- → Can I freeze this green soup?
Yes, freeze in portion-sized containers for up to 3 months. Leave some headspace as liquids expand when frozen. Thaw overnight in the refrigerator before reheating. The texture may remain slightly creamy even after thawing thanks to the cashew base.
- → What can I use instead of cashews?
Sunflower seeds make an excellent nut-free alternative, offering similar creaminess when soaked and blended. For a lighter version, try using half the amount of raw cashews or substitute with canned white beans for added protein while maintaining smooth texture.
- → Do I need to peel the zucchini?
No need to peel—the skin blends perfectly smooth and adds to the vibrant green color. Simply chop into medium pieces before adding to the pot. The zucchini also contributes natural sweetness and helps create a velvety texture.
- → How can I make this soup more protein-rich?
Stir in cooked white beans, lentils, or chickpeas before blending for extra protein and fiber. Alternatively, top each serving with hemp seeds, pumpkin seeds, or a dollop of Greek yogurt if not strictly vegan. The cashews already provide 9 grams of protein per serving.