Big Green Immunity-Boosting Vegetable Soup (Print View)

A silky, vibrant green blend of spinach, asparagus, broccoli and cashews delivering creamy comfort in 40 minutes.

# Components:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 leek, white and light green parts, sliced
05 - 1 medium head broccoli, cut into florets (about 10.5 ounces)
06 - 1 bunch asparagus, trimmed and cut into 2-inch pieces (about 8.8 ounces)
07 - 5.3 ounces baby spinach

→ Nuts and Dairy-Free Creaminess

08 - 2.8 ounces raw cashews, soaked in hot water for 15 minutes, then drained

→ Liquids

09 - 33.8 fluid ounces low-sodium vegetable broth
10 - 8.5 fluid ounces water, plus more as needed

→ Seasonings

11 - 1 teaspoon sea salt, or to taste
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg, optional
14 - Juice of 1/2 lemon

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, and leek; sauté for 4–5 minutes until softened and fragrant.
02 - Add broccoli and asparagus; cook for another 3 minutes, stirring occasionally.
03 - Pour in vegetable broth and water. Bring to a boil, then lower heat and simmer for 10 minutes, until vegetables are just tender.
04 - Add spinach and soaked cashews. Simmer for 2–3 minutes until spinach is wilted.
05 - Remove from heat. Using an immersion blender or in batches with a countertop blender, blend the soup until completely smooth and creamy.
06 - Stir in salt, pepper, nutmeg if using, and lemon juice. Taste and adjust seasoning as needed.
07 - If soup is too thick, add water or broth in small increments to reach desired consistency.
08 - Serve hot, garnished with a drizzle of olive oil or extra lemon if desired.

# Expert Advice:

01 -
  • It tastes indulgently creamy without a drop of dairy, thanks to blended cashews that work like an edible secret.
  • You can make it in under 45 minutes, which means you can go from hungry to glowing with actual nutrients faster than delivery would arrive.
  • Every spoonful is packed with greens your body actually recognizes and knows what to do with.
02 -
  • Soaking your cashews first is the difference between soup and grit—don't skip this step or your blender will struggle and your results will be grainy instead of velvet.
  • Taste as you go, especially with salt and lemon—these two ingredients are where the magic happens, and every stove and every broth brand behaves slightly differently.
03 -
  • If your immersion blender seems to be struggling, you can let the soup cool for five minutes before blending, or blend in two batches—patience here prevents burnt motors and keeps your soup smooth.
  • The nutmeg sounds like an odd choice, but it's a behind-the-scenes player that makes all the green flavors more vibrant without announcing itself; use a light hand and taste as you go.
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