Big Green Immunity-Boosting Vegetable Soup (Printer Version)

Vibrant creamy blended soup with spinach, asparagus, broccoli and cashews for a nourishing 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 10.6 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 fresh 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

# How to Make It:

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, ground 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 fully wilted.
05 - Remove from heat. Carefully transfer soup in batches to a blender or use an immersion blender, blending until completely smooth and creamy.
06 - Stir in fresh lemon juice, taste, and adjust seasoning as desired.
07 - Ladle into bowls and serve hot, garnished with extra spinach leaves or a light drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can go from exhausted to nourished before you've even finished your coffee.
  • The cashew cream makes it taste indulgent without any dairy sneaking in, and somehow that feels like a small victory.
  • Packed with enough green vegetables to make you feel genuinely good about what you're eating, without tasting like punishment.
02 -
  • Don't skip soaking the cashews—they need that softness to blend into cream, and skipping this step leaves you with grainy disappointment instead of silky perfection.
  • Blending in batches when using a traditional blender prevents hot soup from exploding everywhere, so patience here prevents both mess and injury.
  • Add the spinach at the very end so it stays bright green; throw it in earlier and you'll end up with a brownish soup that tastes fine but looks disappointed.
03 -
  • Taste constantly as you season because salt and acid are your friends, and a squeeze of lemon at the end brightens everything in ways that feel almost magical.
  • If your blender struggles or your soup seems thin, blend less of it and leave some texture if you prefer—there's no rule saying it has to be completely smooth, and sometimes chunkier is better.
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