Big Green Immunity-Boosting Vegetable Soup (Print Version)

A vibrant, creamy soup packed with spinach, asparagus, broccoli, and cashews for a nourishing, immunity-boosting meal.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium head broccoli (about 10.5 ounces), cut into florets
05 - 1 bunch asparagus (about 8.8 ounces), 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 3 to 4 minutes until softened and fragrant.
02 - Add broccoli florets, asparagus, zucchini, sea salt, ground black pepper, nutmeg, and dried thyme. Stir to combine and cook for 4 to 5 minutes.
03 - Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 12 to 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 the soup in batches to a blender or use an immersion blender. Blend 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 fresh spinach leaves or a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • It tastes indulgently creamy without a drop of dairy, which feels like a small kitchen magic trick.
  • You can make it in under 45 minutes, which means weeknight dinners don't have to feel like a sacrifice.
  • The green vegetables actually taste like themselves, brightened by lemon instead of buried under heaviness.
02 -
  • The soaked cashews are non-negotiable for achieving that luxurious cream texture without actual cream, so set them soaking before you start anything else.
  • Blending in batches matters when using a regular blender, because overfilling it causes hot soup to explode everywhere, a mistake I'll only make once.
03 -
  • Never blend hot soup in a full blender because the heat creates pressure and the lid will pop off explosively, so always fill it halfway and hold the lid firmly.
  • The nutmeg feels like an unusual addition until you taste it, and then you'll understand why this soup tastes more sophisticated than the sum of its parts.
Go Back