Big Green Immunity-Boosting Vegetable Soup (Printable)

Vibrant blended soup with spinach, broccoli, asparagus and creamy cashews

# Ingredient List:

→ 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 cups baby spinach
07 - 1 medium zucchini, chopped

→ Creamy Base

08 - 3/4 cup raw cashews, soaked in hot water for 20 minutes and drained
09 - 4.25 cups low-sodium vegetable broth
10 - 1 tablespoon lemon juice

→ Seasonings

11 - 1 teaspoon sea salt
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
14 - 1/2 teaspoon dried thyme

# How-to Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 3 to 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 to 5 minutes.
03 - Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover the pot, and simmer for 12 to 15 minutes until all vegetables are tender.
04 - Add baby spinach and soaked cashews to the pot. Simmer for 2 additional minutes until spinach is completely wilted.
05 - Remove from heat. Transfer the soup in batches to a blender and blend until completely smooth and creamy, or use an immersion blender directly in the pot.
06 - Stir in lemon juice, then taste and adjust seasoning as desired with additional salt and pepper.
07 - Ladle soup into bowls and serve hot. Garnish with extra spinach leaves or a light drizzle of olive oil if desired.

# Expert Hints:

01 -
  • It comes together faster than you'd think possible, and tastes like you've been simmering it for hours.
  • The cashew cream eliminates any need for dairy while making the soup taste genuinely luxurious and velvety.
  • You can feel the nutrition happening with every spoonful, packed with greens that actually taste good blended together.
02 -
  • Don't skip soaking the cashews in hot water first, because trying to blend hard raw cashews will either break your blender or give you a chunky, grainy soup instead of the silky texture you're after.
  • If the soup seems too thick after blending, you can thin it with more broth or even a splash of plant-based milk, adding it gradually until the consistency feels right to you.
03 -
  • If you want extra earthiness, try swapping half the vegetable broth for mushroom broth, which adds a savory depth that makes the whole soup taste more intentional.
  • The real secret is tasting as you go, because the exact amount of salt and lemon your batch needs depends on how salty your broth was and your own preferences, so trust your palate over any recipe.
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