Big Green Immunity-Boosting Vegetable Soup (Printable)

Creamy green soup with spinach, asparagus, broccoli, and cashews for a nutrient-packed, silky texture.

# What You'll Need:

→ 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 - 4.2 cups low-sodium vegetable broth
10 - 1 cup water, plus more as needed

→ Seasonings

11 - 1 teaspoon sea salt, or to taste
12 - 0.5 teaspoon ground black pepper
13 - 0.25 teaspoon ground nutmeg, optional
14 - Juice of 0.5 lemon

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, and leek; sauté for 4 to 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 to 3 minutes until spinach is wilted.
05 - Remove from heat. Using an immersion blender or in batches with a 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 water or broth in small increments to reach desired consistency.
08 - Serve hot, garnished with a drizzle of olive oil or extra lemon if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you actually have dinner ready in 40 minutes flat.
  • The creamy texture comes entirely from cashews, so it's naturally vegan without tasting like you're missing anything.
  • One bowl of this makes you feel like you're genuinely doing something good for your body, which honestly makes it taste better.
02 -
  • The soaking of cashews isn't optional busywork; it's what separates a gritty soup from one that feels like silk in your mouth, and I learned this the hard way when I tried to rush it once.
  • Adding the spinach at the end keeps the soup looking vibrantly green instead of that sad brownish tone that happens when you cook greens too long, and it genuinely changes how appetizing the whole thing looks.
03 -
  • If you're nut-free, coconut milk swaps in beautifully for the cashews and gives you a slightly different but equally luxurious richness that your body still recognizes as real food.
  • Fresh herbs stirred in just before serving—parsley, basil, or even dill—make this taste like you knew exactly what you were doing, even if you were just experimenting in the kitchen.
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