Green Immunity-Boosting Vegetable Soup (Printable)

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

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium head broccoli (about 10.6 oz), cut into florets
05 - 1 bunch asparagus (about 8.8 oz), trimmed and chopped
06 - 5.3 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

# Directions:

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 Suggestions:

01 -
  • It's secretly decadent—creamy cashew soup that happens to be entirely plant-based and feels like you're treating yourself.
  • You can make it in under an hour, which means weeknight dinners that don't compromise on nourishment.
  • The color alone makes you feel like you're doing something right for your body.
02 -
  • Don't skip soaking the cashews, dry ones won't blend into cream no matter how long you blend, and a gritty soup defeats the entire purpose.
  • Add the spinach at the very end so it stays that gorgeous bright color instead of turning dark and murky, it matters both for flavor and appearance.
  • Blend in batches if using a traditional blender, filling it more than halfway will spray hot soup everywhere and ruin your day.
03 -
  • Soak your cashews in the hottest tap water you can get while you're prepping vegetables, it saves you time and they blend creamier.
  • Blend in batches rather than overcrowding your blender, it takes a minute longer but prevents hot soup disasters and gives you a silkier result.
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