Big Green Immunity-Boosting Vegetable Soup (Print Version)

Creamy vibrant green soup with spinach, asparagus, broccoli, and cashews for a silky nutrient-dense boost.

# 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 10.6 oz)
06 - 1 bunch asparagus, trimmed and cut into 2-inch pieces (about 8.8 oz)
07 - 5.3 oz baby spinach

→ Nuts & Dairy-Free Creaminess

08 - 2.8 oz raw cashews, soaked in hot water for 15 minutes and drained

→ Liquids

09 - 33.8 fl oz low-sodium vegetable broth
10 - 8.5 fl oz 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

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

# Expert Advice:

01 -
  • It tastes indulgent and creamy without any dairy, thanks to a cashew trick that feels almost like magic.
  • You can throw it together in under an hour and genuinely feel like you're doing something good for your body.
  • The color alone lifts your mood on gray days, and that bright green is packed with actual nutrients your immune system craves.
02 -
  • Those cashews absolutely must soak in hot water first, or you'll end up with a gritty soup instead of a smooth one, and there's no fixing that after blending.
  • Don't skip the lemon at the end because it's what transforms a nice green soup into one that actually tastes bright and alive on your palate.
03 -
  • Soaking your cashews in hot water is faster than overnight soaking and works just as well for creating that silky texture without any grittiness.
  • An immersion blender is your friend here because you can blend the soup right in the pot without transferring it in batches, which means less cleanup and more control over the texture.
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