Big Green Immunity-Boosting Vegetable (Printable)

Vibrant, creamy soup packed with spinach, asparagus, broccoli, and cashews for a nourishing, immunity-boosting meal.

# What You’ll Use:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium head broccoli, cut into florets
05 - 1 bunch asparagus, trimmed and chopped
06 - 5 cups baby spinach
07 - 1 medium zucchini, chopped

→ Creamy Base

08 - 3/4 cup raw cashews, soaked in hot water for 20 minutes and drained
09 - 4 cups low-sodium vegetable broth
10 - 1 tablespoon fresh lemon juice

→ Seasonings

11 - 1 teaspoon sea salt
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
14 - 1/2 teaspoon dried thyme

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking for 3-4 minutes until softened and fragrant.
02 - Add broccoli florets, asparagus, zucchini, sea salt, black pepper, nutmeg, and dried thyme to the pot. Stir well to combine and cook for 4-5 minutes.
03 - Pour vegetable broth into the pot and bring to a gentle boil. Reduce heat to low, cover with lid, and simmer for 12-15 minutes until all vegetables are tender.
04 - Add baby spinach and drained soaked cashews to the pot. Simmer uncovered for 2 additional minutes until spinach is completely wilted.
05 - Remove pot from heat. Transfer soup in batches to a blender and blend until completely smooth and creamy, or use an immersion blender to blend directly in the pot.
06 - Stir fresh lemon juice into the blended soup. Taste the soup and adjust salt, pepper, and other seasonings to your preference.
07 - Ladle hot soup into bowls and serve immediately. Garnish with fresh spinach leaves or a light drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It tastes indulgent and creamy despite being completely plant-based, which honestly surprised me the first time.
  • You can make it in under 45 minutes, which means weeknight dinner doesn't have to mean takeout or exhaustion.
  • The bright green color alone makes you feel healthier the moment you pour it into a bowl.
02 -
  • Soaking the cashews is non-negotiable because raw cashews blended with heat create that cream, but they need time to soften first or your blender will struggle.
  • Don't over-blend or skip the immersion blender option, because the texture should be silky, not gluey—blend until smooth but stop checking the consistency every five seconds.
03 -
  • Soak your cashews in genuinely hot water, not lukewarm, because it cuts the time in half and makes them blend into something almost butter-like.
  • The immersion blender is your secret weapon here—it means fewer dishes and more control over the exact texture you want.
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