Save to Pinterest There's something about a bowl of bright green soup that feels like medicine and comfort at the same time. I discovered this recipe during a particularly grey January when everyone around me seemed to be fighting off something, and I wanted to make something that actually tasted like wellness instead of obligation. The first time I blended those soft vegetables with cashew cream, the kitchen filled with this earthy, almost sweet aroma that made me realize nutrition doesn't have to taste like a chore.
I made this for my sister when she was recovering from being sick, and she ate three bowls without realizing how many vegetables were actually in there. That's when I knew I'd found something special, something that nourishes without announcing itself, that tastes genuinely good instead of virtuous.
Ingredients
- Olive oil: Just enough to get the aromatics going without making the soup heavy, about a tablespoon to start.
- Onion and garlic: These are your foundation, the flavor base that makes everything taste intentional instead of random vegetables in broth.
- Broccoli florets: Around 300 grams gives you substance and that slightly sweet, earthy backbone that holds the whole soup together.
- Asparagus: Adds a delicate grassy note that cashew cream brings out beautifully, about 250 grams trimmed and chopped.
- Baby spinach: Use 150 grams and add it at the very end so it stays vibrant rather than turning dark and tired.
- Zucchini: A medium one adds moisture and mild sweetness, making the soup feel lighter than it actually is.
- Raw cashews: Soak 100 grams in hot water for 20 minutes first, they blend into the creamiest silk when hydrated properly.
- Vegetable broth: One liter of low-sodium is essential, high-sodium broth will overpower the delicate vegetables.
- Lemon juice: Just a tablespoon brightens everything at the end, don't skip this.
- Sea salt and black pepper: Season gradually, you can always add more but you can't take it out.
- Nutmeg: Only a quarter teaspoon, it whispers rather than shouts, but it changes everything about how the soup tastes.
- Dried thyme: Optional but it adds a subtle herbal layer that makes people wonder what your secret is.
Instructions
- Soften your aromatics:
- Heat the olive oil in a large pot over medium heat and add your chopped onion and minced garlic. Let them cook together for 3 to 4 minutes until they're softened and fragrant, you'll smell exactly when they're ready.
- Build the vegetable foundation:
- Add the broccoli florets, chopped asparagus, zucchini, salt, pepper, nutmeg, and thyme all at once. Stir everything together to coat in the oil and let it cook for 4 to 5 minutes, the vegetables will start to soften around the edges.
- Bring it to a simmer:
- Pour in your vegetable broth and bring the whole pot to a gentle boil, then reduce the heat and cover it. Let it simmer for 12 to 15 minutes until all the vegetables are completely tender when pierced with a fork.
- Add the final touches:
- Stir in the spinach and your drained soaked cashews, simmer for just 2 more minutes until the spinach wilts down into the broth. The cashews will already be soft and ready to blend into creaminess.
- Blend to silk:
- Remove from heat and carefully transfer the soup in batches to a blender, holding the lid slightly ajar to let steam escape. Blend each batch until completely smooth and creamy, or use an immersion blender right in the pot if you prefer.
- Finish and taste:
- Stir in the lemon juice and taste the whole thing, adjust salt and pepper as needed because seasoning is the difference between good soup and soup people actually remember.
Save to Pinterest My neighbor smelled this cooking one afternoon and knocked on the door asking what I was making because her entire hallway smelled like something between a garden and a cozy restaurant. We ended up sharing a bowl with crusty bread, and I realized this is the kind of soup that brings people together without any pretense.
Why This Soup Works For Your Body
Everything in this soup does actual work instead of just sitting in your bowl looking nutritious. The broccoli and spinach are packed with vitamins your immune system actually uses, the asparagus gives you prebiotics that feed your good bacteria, and the zucchini keeps everything light so it doesn't sit heavy in your stomach. The cashew cream is the genius move because it makes fat soluble vitamins like vitamins A, K, and E actually absorbable, meaning your body can actually use all those greens instead of just passing them through.
Flexibility and Swaps That Actually Work
I've made this soup at least a dozen different ways depending on what was in my kitchen or what someone needed. The structure stays the same, the magic comes from respecting that foundation and then playing within it, the aromatics, the gentle simmer, the cashew cream, the brightness at the end. You can swap the asparagus for green beans, the broccoli for cauliflower, the zucchini for celery and it still becomes soup. The cashews are the one thing I wouldn't mess with because they're what makes it creamy without cream, but if someone has a nut allergy, sunflower seeds blend just as smooth.
Serving and Storing Your Soup
Serve this hot with a drizzle of good olive oil and maybe some extra raw spinach leaves on top, it looks restaurant quality even though you made it in your own kitchen. This soup keeps in the refrigerator for about four days in a sealed container, and it freezes beautifully for up to three months, I always make double when I'm making it anyway. It reheats gently on the stove with a splash of broth stirred in, and tastes just as good the second time around, maybe even better as flavors meld overnight.
- Pair it with crusty whole grain bread for a meal that actually feels complete.
- A squeeze of fresh lemon on top right before eating makes the whole soup taste brighter.
- If it thickens too much in the refrigerator, just add more broth when you reheat it.
Save to Pinterest This soup became my go-to recipe for showing up for people, it's nourishing without being preachy, delicious without being complicated. Every bowl tastes like you actually care, which you do.
Recipe FAQs
- → Can I make this soup nut-free?
Yes, simply replace the cashews with sunflower seeds or add a cooked potato for creaminess. The texture will still be smooth and satisfying.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed to thin the consistency.
- → Can I freeze this soup?
Absolutely! Cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What vegetables can I substitute?
Feel free to swap in green peas, kale, or Swiss chard. Cauliflower works well too and adds extra creaminess when blended.
- → Do I need to soak the cashews?
Soaking for 20 minutes in hot water helps soften the cashews, making them easier to blend into a perfectly smooth, creamy consistency.
- → Can I use an immersion blender instead of a regular blender?
Yes, an immersion blender works perfectly and is more convenient. Just blend directly in the pot until completely smooth.