Green Immunity-Boosting Vegetable Soup (Print Version)

Vibrant creamy soup with spinach, asparagus, broccoli, and cashews for a nourishing meal ready in 40 minutes.

# What You 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 - 5.3 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
12 - 0.5 teaspoon ground black pepper
13 - 0.25 teaspoon ground nutmeg
14 - 0.5 teaspoon dried thyme

# How To Make:

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 wilted.
05 - Remove from heat. Carefully transfer soup in batches to a blender or use an immersion blender, processing until completely smooth and creamy.
06 - Stir in lemon juice, taste, and adjust seasoning as desired.
07 - Ladle into bowls and serve hot. Garnish with extra spinach leaves or a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It tastes indulgent and creamy while being completely plant-based and honest about its ingredients.
  • Ready in under an hour, which means you can go from craving to comfort in one evening.
  • The bright green color and fresh flavor make you feel genuinely good about what you're eating.
02 -
  • Don't skip the blending step—this is what transforms vegetables into silk and releases the full creaminess of the cashews.
  • The lemon juice isn't optional; it's the final chord that brings brightness and prevents the soup from tasting flat or one-dimensional.
  • If your blender struggles, add a splash of broth to help it along, but don't add so much that you dilute the flavors you've worked to build.
03 -
  • Soak your cashews in advance or use hot water and let them sit while you prep vegetables—this small step determines whether your soup is merely creamy or truly luxurious.
  • An immersion blender makes this process easier and quicker than transferring batches, though both methods work beautifully.
  • If the soup seems too thick after blending, warm a bit of extra broth and stir it in gradually until you reach the consistency you love.
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