Big Green Immunity-Boosting Vegetable Soup (Printable)

A silky, vibrant blend of spinach, asparagus, broccoli and cashews creates this nutrient-rich soup ready in under an hour.

# Ingredient List:

→ 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 10.6 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 and 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 - ½ teaspoon ground black pepper
13 - ¼ teaspoon ground nutmeg, optional
14 - Juice of ½ lemon

# How to Make:

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 more water or broth to reach desired consistency.
08 - Serve hot, garnished with a drizzle of olive oil or extra lemon if desired.

# Expert Tips:

01 -
  • The cashews create this incredibly silky texture that makes you forget you're essentially drinking a garden of vegetables.
  • You can make a big batch on Sunday and your body will thank you all week long as you reheat bowlfuls between meetings or late-night study sessions.
02 -
  • If you skip soaking the cashews, your soup will have tiny gritty bits that no amount of blending can eliminate.
  • Adding the spinach at the very end rather than with the other vegetables preserves its vibrant color and prevents that slightly swampy hue that overcooked greens can develop.
03 -
  • The order of blending matters—start your blender on the lowest setting and gradually increase to high, which prevents air pockets and achieves the silkiest texture.
  • Reserve a few tablespoons of the cashew cream (blended cashews with a bit of water) to swirl on top of each bowl for an elegant presentation that hints at the creamy goodness within.
Go Back