Big Green Immunity-Boosting Vegetable Soup (Printable Version)

Vibrant creamy soup with spinach, asparagus, broccoli, and cashews for a nourishing meal.

# Ingredient List:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium head broccoli (about 10.5 oz), cut into florets
05 - 1 bunch asparagus (about 9 oz), trimmed and chopped
06 - 5 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 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)

# Steps:

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 Advice:

01 -
  • Cashews create the most incredible creaminess without a drop of dairy
  • The green vegetable combo gives you an instant nutrient boost that actually tastes good
  • It freezes beautifully so you can always have immunity support ready
02 -
  • Hot soup expands rapidly in blenders so never fill it more than halfway and remove the center cap to let steam escape
  • Soaking cashews for the full 20 minutes is what makes this creamy instead of gritty
  • Over blending can make vegetable soups gummy so stop as soon as it is smooth
03 -
  • Use an immersion blender if you have one—it is easier and creates less mess
  • Taste your vegetables before blending—if they are bitter your soup will be too
  • Add the lemon juice last because brightness fades as it sits
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