Big Green Immunity-Boosting Vegetable Soup (Printable)

Velvety blend of spinach, asparagus, broccoli and cashews creates a nourishing, vibrant green soup in just 40 minutes.

# 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 10.5 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
12 - 0.5 teaspoon ground black pepper
13 - 0.25 teaspoon ground nutmeg
14 - 0.5 teaspoon dried thyme

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 3 to 4 minutes until softened and fragrant.
02 - Add broccoli florets, asparagus, zucchini, sea salt, black pepper, 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 with lid, and simmer for 12 to 15 minutes until vegetables are completely tender.
04 - Add baby spinach and soaked cashews to the pot. Simmer for 2 additional minutes until spinach is wilted.
05 - Remove from heat. Carefully transfer soup in batches to a blender and blend until completely smooth and creamy, or use an immersion blender directly in the pot.
06 - Stir in fresh lemon juice and taste the soup. Adjust seasoning with additional salt and pepper as desired.
07 - Ladle hot soup into serving bowls. Garnish with fresh spinach leaves or a light drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, yet tastes like you've been simmering it for hours.
  • The creamy cashew base means no cream or dairy needed, making it naturally vegan and somehow more comforting.
  • One bowl packs more green vegetables than most people eat in a day, without tasting bitter or heavy.
02 -
  • Soaking the cashews is non-negotiable, not optional; cold cashews will refuse to blend smoothly no matter how long you blend them.
  • Add spinach and cashews only at the very end so the spinach stays bright green and the soup tastes fresh rather than overcooked.
03 -
  • Make a double batch and freeze half in ice cube trays so you always have healthy soup ready when you need comfort and nutrition at once.
  • If your blender struggles with hot liquid, let the soup cool for five minutes before blending, or use an immersion blender directly in the pot for safer, easier results.
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