Big Green Immunity-Boosting Vegetable Soup (Printable)

A velvety blend of spinach, broccoli, asparagus and cashews creates this vibrant green soup perfect for nourishing meals.

# 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 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, then 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)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 3–4 minutes until softened and fragrant.
02 - Add broccoli, asparagus, zucchini, salt, pepper, nutmeg, and thyme. Stir 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 spinach and soaked cashews. Simmer for 2 more minutes until spinach is wilted.
05 - Remove from heat. Carefully transfer the soup in batches to a blender or use an immersion blender and blend 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 Tips:

01 -
  • It tastes indulgently creamy without a drop of dairy, thanks to soaked cashews doing their quiet magic.
  • You'll feel genuinely nourished, not like you're choking down something virtuous.
  • The whole thing comes together in under 45 minutes, so dinner can actually happen on a weeknight.
02 -
  • Don't skip soaking the cashews, or your soup will taste gritty instead of luxuriously smooth, which is the whole point.
  • If your blender struggles with thick soup, thin it slightly with more broth and blend in smaller batches rather than overworking the machine.
03 -
  • Soak your cashews in actually hot water, not just warm, so they soften completely and blend into pure creaminess without any texture.
  • Add the lemon juice at the very end so its brightness doesn't fade into the background during reheating.
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